EC Number   |
General Stability |
Reference |
|---|
    4.2.1.2 | (NH4)2SO4, protects enzyme form FUMA from inactivation at 4°C |
33768 |
| 4.2.1.2 | 0.8 M guanidine hydrochloride, 50% loss of activity after 5 min at 75°C, complete inactivation at concentrations above 1.5 M |
33772 |
| 4.2.1.2 | 10% glycerol, 0.1 M KCl, 5 mM L-malate or 30% ethyleneglycol, partially protects enzyme form FUMA from inactivation at 4°C |
33768 |
| 4.2.1.2 | 50% v/v ethanol, 50% v/v methanol, 50% v/v 2-propanol, 4 M urea or 0.1% SDS, stable after treatment for 10 h at room temperature |
33767 |
| 4.2.1.2 | dithiothreitol partially restores from urea and alkaline inactivation |
678771 |
| 4.2.1.2 | enzyme form FUMA, oxidation and the concomitant release of iron inactivates the enzyme in a reversible manner |
33768 |
| 4.2.1.2 | enzyme form FUMB is extremely unstable |
33748 |
| 4.2.1.2 | enzyme stability is achieved by addition of soy bean protein or bovine serum albumin. |
659846 |
| 4.2.1.2 | exposure to air at room temperature causes 50% loss of activity, reactivation with FeSO4 and 2-mercaptoethanol |
33762 |
| 4.2.1.2 | exposure to air results in 30% decreased activity |
730721 |
