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EC Number
General Stability
Reference
1.17.1.5
enzyme is most stable at alkaline pH in the presence of glycerol, 20% glycerol and 400 mM KCl stabilize
644535
1.17.1.5
lyophilization completely inactivates, high protein concentration may have a stabilizing effect on enzyme activity, sugar protects enzyme from dissociation
644533
1.17.1.5
membrane-bound enzyme is stable, but solubilized enzyme is very labile, 20 mM nicotinate stabilizes
644529
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