2.6.1.B16	additional information	-	effects of co-solvents, i.e. DMSO, glycerol, and methanol, as well as of NaCl and sucrose on the Tm value of the enzyme, overview. DMSO, NaCl, and methanol, and also phenylethylamine and L-alanine reduce the Tm value, while pyruvate, glycerol, and sucrose increase it. The addition of amine substrates (L-alanine and (S)-1-PEA) displaying destabilizing effects may result from PMP (the reduced amine form of the cofactor PLP) formation. PMP is not covalently bound to the enzyme's active site and may therefore promote enzyme destabilization or denaturation	759152	
2.6.1.B16	35	-	24 h, stable up to 35°C	738883	
2.6.1.B16	50	-	purified recombinant enzyme, pH 9.5, 80% of specific activity remaining after 5 days of incubation	759132	
2.6.1.B16	50	62	wild-type enzyme, completely stable up to 55°C, loss of 50% activity at 60°C, inactivation at 62°C	758672	
2.6.1.B16	50	75	enzyme mutant ATA-v1, completely stable up to 70°C, loss of 50% activity at 71°C, inactivation at 75°C	758672	
2.6.1.B16	50	78	enzyme mutant ATA-v2, completely stable up to 72°C, loss of 50% activity at 74°C, inactivation at 78°C	758672	
2.6.1.B16	55	-	purified recombinant enzyme, pH 9.5, half-life is 24 h	759132	
2.6.1.B16	78	-	the enzyme displays a high Tm of 78°C in 100 mM HEPES, pH 7.4, and 100 mM NaCl	759152