EC Number |
General Stability |
Reference |
---|
2.4.2.9 | 1 mM DTT and 0.1 mM EDTA stabilize the purified enzyme |
638368 |
2.4.2.9 | 2-mercaptoethanol, not essential for stability in long-term storage |
638362 |
2.4.2.9 | bovine serum albumin at 2 mg/ml stabilizes |
638370 |
2.4.2.9 | dialysis against buffers of low ionic strength invariably results in complete inactivation, whereas after 3 h dialysis against 0.5 M KCl only 40% of the activity is lost |
638358 |
2.4.2.9 | enzyme is extremly unstable, UMP stabilizes during storage |
638366 |
2.4.2.9 | enzyme is highly unstable, dimethyl sulfoxide stabilizes during purification |
638365 |
2.4.2.9 | ethylene glycol, significantly increases stability with virtually no loss of activity after storage at 4°C for 13 days or after 1 year at -70°C |
638362 |
2.4.2.9 | GTP, 5 mM with 10 mM Tris-HCl, pH 7.5, 10 mM MgCl2, 2 mM 2-mercaptoethanol, labilizes with only 15% activity remaining after 13 days, labilizing effect abolished in presence of 5-phospho-alpha-D-ribose 1-diphosphate |
638362 |
2.4.2.9 | rapid precipitation of purified enzyme without thiol reducing agents |
638367 |
2.4.2.9 | UMP stabilizes the enzyme |
638363 |