EC Number   |
General Stability |
Reference |
|---|
    1.4.3.2 | 2-mercaptoethanol stabilizes |
391784 |
| 1.4.3.2 | acetate at high concentrations increases pH-stability at pH 9 |
391777 |
| 1.4.3.2 | aliphatic and aromatic monocarboxylic acids protect at pH 9.0 |
391777 |
| 1.4.3.2 | freezing and thawing do not act on the enzyme activity |
742813 |
| 1.4.3.2 | freezing at -18°C without addition of glycerol inactivates the enzyme |
651026 |
| 1.4.3.2 | freezing, inactivation between -5°C and -60°C, maximal inactivation at -20°C, rate of inactivation is dependent on pH of storage, in most cases complete reactivation by heating at pH 5, inactivation not prevented by monovalent cations |
391776, 391782 |
| 1.4.3.2 | freezing, irreversible inactivation |
391773 |
| 1.4.3.2 | freezing, quick freezing with dry ice/acetone mixture and storage at -15°C for 60 h, enzyme is stable |
391772 |
| 1.4.3.2 | freezing, quick freezing with dry ice/acetone mixture and storage at -15°C for 60 h, enzyme loses 33% of activity, complete reactivation by heating at pH 5, inactivation not prevented by monovalent cations |
391776, 391782 |
| 1.4.3.2 | irreversible inactivation by lyophilization |
391773 |
