EC Number   |
General Stability |
Reference |
|---|
    2.7.1.1 | ATP, 4 mM, no protection against thermal inactivation |
640226 |
| 2.7.1.1 | D-glucose and other hexoses, glycerol and SH-reagents stabilize |
640214 |
| 2.7.1.1 | D-glucose or D-fructose, 5 mM, stabilizes |
640206, 640228, 640243 |
| 2.7.1.1 | D-glucose protects against inactivation at higher temperatures |
640226, 640230 |
| 2.7.1.1 | D-glucose stabilizes the enzyme through a specific, ligand induced intramolecular transition from an open to a closed conformation |
721735 |
| 2.7.1.1 | D-glucose, 0.1 M, stabilizes, purified enzyme is extremely unstable in absence of glucose |
640209 |
| 2.7.1.1 | D-glucose, D-fructose, D-mannose and high concentrations of glycerol, 10-15% v/v, stabilize the purified enzyme |
640240 |
| 2.7.1.1 | D-glucose, glycerol and thiol-reducing agents stabilize |
640233 |
| 2.7.1.1 | glucose binding enhances the stability of the wild-type enzyme and the single mutant D657A of the C-domain, but it does not increase the stability of the D209A mutant of the N-domain |
758942 |
| 2.7.1.1 | glycerol increases the stability |
721735 |
