EC Number   |
General Stability |
Reference |
|---|
    3.5.1.2 | enzyme shows high instability especially during the gel filtration step. Addition of 10% ethylene glycol as stabilizer |
710911 |
| 3.5.1.2 | freezing and thawing produces a substantial loss of activity |
209011 |
| 3.5.1.2 | significant loss of activity upon freezing at -20°C and -80°C in presence and absence of 20% glycerol |
209021 |
| 3.5.1.2 | sodium borate is the most effective stabilizing agent against cold inactivation |
209021 |
| 3.5.1.2 | stabilized by MgCl2 and glycerol in addition to NaCl |
209032 |
| 3.5.1.2 | the activity of immobilized enzyme immobilized on polyacrylic acid-Cu2+-matrix decreases 1.5fold compared to the free enzyme |
733233 |
| 3.5.1.2 | the enzyme shows high activity (68%) in the presence of 20% (w/v) NaCl |
733562 |
