EC Number   |
General Stability |
Reference |
|---|
    2.7.7.43 | enzyme is stable in lyophilized form |
645265 |
| 2.7.7.43 | not stable to freezing and thawing, addition of substrates partially stabilizes the purified enzyme to freezing and thawing |
645255 |
| 2.7.7.43 | not stable to lyophilization |
645255 |
| 2.7.7.43 | purified enzyme is sensitive to repeated freezing |
645261 |
| 2.7.7.43 | stability can be improved by 1 mM 2-mercaptoethanol |
645265 |
| 2.7.7.43 | stabilized against thermal inactivation by some salts, NaCl, Na2SO4 or Na2HPO4, or by glycerol |
645270 |
| 2.7.7.43 | stable in the frozen state, each cycle of freezing and thawing leads to a 15% decrease in activity |
645263 |
| 2.7.7.43 | the enzyme is equally stable with or without the presence of glycerol at different temperatures |
690583 |
| 2.7.7.43 | the enzyme tolerates flash freezing and lyophilization |
645257 |
