EC Number   |
Storage Stability |
|---|
    3.2.1.1 | -20°C, purified enzyme, 20 mM MES, pH 6.5, at least 4 months without loss of activity |
| 3.2.1.1 | 0-4°C or -20°C, stable for months |
| 3.2.1.1 | 0°C or -20°C, 25 mM Tris-HCl, 100 mM KCl, pH 7.5 or 50 mM Tris-HCl, pH 7.5, stable for at least 9 days |
| 3.2.1.1 | 4°C or -20°C, parotid enzyme is extremely stable for several months, pancreatic enzyme is stable for 7-9 days |
| 3.2.1.1 | 4°C, 50 mM 2-[N-morpholino]ethanesulfonic acid, pH 6.1, several months, no loss of activity |
| 3.2.1.1 | 4°C, concentrated purified recombinant AMY1-SBD fusion enzyme, 50 mM MES, pH 6.5, 5 mM CaCl2, stable |
| 3.2.1.1 | 4°C, Tris-chloride buffer, pH 7.4, stable for 7 weeks |
| 3.2.1.1 | enzyme immobilization on Celite increases the storage stability |
| 3.2.1.1 | spry-dried enzyme, after 6 months in liquid detergent, 90% of its original activity retained. After 1 year the activity decreases to 61%. The activity of the enzyme in solid detergent is almost invariant. In presence of commercial proteases salvinase and alcalase the enzyme activity decreases by 22 and 18%, respectively, after 6 months |
| 3.2.1.1 | the activity in roots at 4-16°C during storage is retardedly increased |
