EC Number   |
General Stability |
Reference |
|---|
    6.4.1.1 | acetyl-CoA and sodium pyruvate protects against cold inactivation. L-Asp decreases inactivation, 1 M sucrose gives complete protection |
1771 |
| 6.4.1.1 | acetyl-CoA protects against thermal denaturation |
1791 |
| 6.4.1.1 | acetyl-CoA stabilizes quarternary structure of the enzyme |
1792 |
| 6.4.1.1 | dilution inactivates the enzyme, inactivation can be prevented at 10 mM Mg2+ |
649995 |
| 6.4.1.1 | dilution results in irreversible inactivation, which can be partially avoided by addition of acetyl-CoA. Glycerol stabilizes |
1788 |
| 6.4.1.1 | does not participate directly in the reaction mechanism, but may play a structural role essential to the integrity of the enzymes tetrameric structure |
1790 |
| 6.4.1.1 | freezing and thawing over a 16 h period results in rapid loss of activity |
1760 |
| 6.4.1.1 | inactivated reversibly and converted to protomers by incubation at 0°C in the presence of high concentrations of Cl- salts of monovalent cations. MgCl2 or sucrose prevent inactivation |
1775 |
| 6.4.1.1 | Mg2+ stabilizes |
1793 |
| 6.4.1.1 | stable to exposure to 6 M urea for up to 2.5 h at 20°C |
1762 |
