EC Number   |
Storage Stability |
|---|
    3.1.1.3 | -20°C, crude enzyme, stable for at least one month with repeated freezing and thawing |
| 3.1.1.3 | -20°C, recombinant purified LipY, highly stable after 4 cycles of freezing and thawing |
| 3.1.1.3 | -20°C, stable for months |
| 3.1.1.3 | -70°C, in presence of 40% v/v ethylene glycol and 5 mM mercaptoethanol, stable for at least 1 month |
| 3.1.1.3 | -70°C, stable for up to 2 months |
| 3.1.1.3 | 0-4°C, purified LipA and LipB, irreversible loss of activity of both isozymes, after 24 h or when frozen in various buffers, including phosphate buffer, pH 8.0, determined at 25°C, bovine serum albumin at 2 mg/ml or 40% v/v glycerol stabilize the purified enzyme |
| 3.1.1.3 | 22°C, room temperature, lyophilized enzyme, completely stable for more than 1 year |
| 3.1.1.3 | 22°C, room temperature, the crude enzyme is stable for a few hours |
| 3.1.1.3 | 4°C, Al2O3-immobilized lipase in 50 mM phosphate buffer (pH 8.0), the immobilized lipase retains 90% of its catalytic activity |
| 3.1.1.3 | 4°C, enzyme harvested and lyophilized after 54 h, 1 and 8 months, 4.3% and 30% loss of activity, respectively |
