EC Number   |
Storage Stability  |
|---|
   2.7.11.19 | -15°C, 3 mg dogfish enzyme/ml, in 0.1 M glycerophosphate, 2 mM EDTA, pH 7, 0.3 M NaCl or in 0.1 M glycerophosphate, 2 mM EDTA, 10% sucrose, 1 mM ATP, pH 7, 1 mM DTT, about 50% loss of activity within 1 week |
| 2.7.11.19 | -15°C, partially purified dogfish enzyme, lyophilized, almost indefinitely |
| 2.7.11.19 | -20°C, in 0.25 M sucrose, 0.1 M Tris-HCl, 0.5 mM DTT, pH 7.4, 50% glycerol, several weeks |
| 2.7.11.19 | -20°C, in 50 mM sodium glycerophosphate, 0.1% v/v 2-mercaptoethanol, pH 7, 2 mM EDTA, 50% v/v glycerol, at least 1 year |
| 2.7.11.19 | -20°C, partially purified, at least 2 months |
| 2.7.11.19 | -25°C, in 50% ethylene glycol, at least 1 month |
| 2.7.11.19 | -70°C, in 20 mM triethanolamine-HCl, pH 7.5, 20% v/v glycerol, 1 mM DTT, 0.02% NaN3, stable |
| 2.7.11.19 | -70°C, several months |
| 2.7.11.19 | -80°C in 50 mM HEPES buffer (pH 6.8, 10% w/v sucrose, and 0.2 mM EDTA) |
| 2.7.11.19 | -80°C, 50 mM Hepes, pH 6.8, 0.2 mM EDTA, 10% sucrose |
