3.5.4.5	-20°C crude enzyme is stable for 4 weeks, repeated freezing and thawing destroy the activity	
3.5.4.5	-20°C, 0.005 M dithiothreitol, enzymatic activity is stable for many weeks	
3.5.4.5	-20°C, 20 mM Tris-HCl, pH 7.5, 1 mM DDT, 1 mM EDTA, 20% glycerol, enzyme retains full activity for at least 1 month, 80% of activity lost in absence of glycerol	
3.5.4.5	-20°C, 20% glycerol appears to be necessary to prevent inactivation from occuring after freezing and thawing	
3.5.4.5	-20°C, 50 mM phosphate buffer pH7.5 after 1 month pure enzyme retains 70% original activity	
3.5.4.5	-20°C, 50 mM Tris-HCl, pH7.5, after 1 month pure enzyme retains 80% original activity	
3.5.4.5	-20°C, 50% glycerol, very stable, litle loss of enzymatic activity after 1 year	
3.5.4.5	-20°C, enzyme lost about 50% activity after 24 h, essentially all activity lost after 48 h	
3.5.4.5	-20°C, enzyme lost about 50% activity after 24 h, no activity remains after 24 h	
3.5.4.5	-20°C, preparations kept 4 months retains original activity