EC Number   |
General Stability |
Reference |
|---|
    2.4.2.17 | histidine or AMP stabilizes the enzyme with respect to thermal inactivation |
637668 |
| 2.4.2.17 | L-histidine, 0.4 mM, stabilizes against heat inactivation, 0.04 mM does not stabilize against heat inactivation, at 1.33 mM and higher heat inactivation is greater than the control |
637661 |
| 2.4.2.17 | NaCl and 2-mercaptoethanol stabilize the very labile enzyme |
637664 |
| 2.4.2.17 | overview, stability of the enzyme at various pH-values, salt concentrations and histidine concentrations |
637669 |
| 2.4.2.17 | slight stabilization by 10 mM MgCl2 or CaCl2 by 1 mM MnCl2 and by 1 mM histidine at pH-values above 7 |
637669 |
