EC Number   |
General Stability  |
Reference |
|---|
   3.4.21.48 | 0.5% gelatin stabilizes |
95508 |
| 3.4.21.48 | freezing and thawing has no effect |
30710 |
| 3.4.21.48 | freezing and thawing in absence of glycerol results in total loss of activity |
95499 |
| 3.4.21.48 | HgCl2, 10 mM, stabilizes during purification |
95499 |
| 3.4.21.48 | mature proteinase yscB is not stable in absence of proteinase yscA. The wild-type like conformation of proteolytically inactive mutant proteinase yscA proteins stabilizes mature proteinase yscB and thus enables continuous maturation of pro-proteinase yscB by active proteinase yscB |
95510 |
| 3.4.21.48 | without glycerol, rapid loss of activity due to autolysis |
95513 |
