EC Number   |
General Stability |
Reference |
|---|
   3.4.19.6 | 1% w/v bovine serum albumin greatly improves stability with 88% of the activity remaining after 4 days at 4°C and 93% of the activity remaining after 21 days at -80°C |
95299 |
| 3.4.19.6 | addition of 20% v/v glyceriol affords no protection of the enzyme stored at 4°C and only moderate protection at -20°C and -80°C |
95299 |
| 3.4.19.6 | after one cycle of freezing at -80°C and thawing, the activity of the purified enzyme preparation containing 0.3, 0.1, 0.03 or 0.01 mg protein/ml decreases by 18%, 36%, 73% and 99%, respectively |
647283 |
| 3.4.19.6 | below a critical protein concentration of 1 mg/ml the enzyme is sensitive to freezing and thawing |
647283 |
| 3.4.19.6 | inclusion of 50% glycerol prevents most of the harmful effect of freezing in imidazole buffer |
95278 |
| 3.4.19.6 | presence of bovine serum albumin, 1%, sucrose, glycerol or trehalose prevents inactivation during freezing and thawing |
647283 |
| 3.4.19.6 | trypsin is the most effective protease, above 0.001 mg/ml, the solubilized enzyme st stable for 14 days at 4°C, approximately 80% of the activity remains after 14 days at -20°C |
95299 |
| 3.4.19.6 | unstable in Tris/HCl buffer, pH 7.3 |
647283 |
