EC Number   |
General Stability |
Reference |
|---|
    2.6.1.16 | can be concentrated by precipitation with 2.3 M ammonium sulfate with some concomitant loss of activity |
639919 |
| 2.6.1.16 | complete loss of activity after treatment with ammonium sulfate, 30-50% saturation |
639921 |
| 2.6.1.16 | dithiothreitol, D-fructose 6-phosphate, D-glucose 6-phosphate or L-glutamine, 1 mM, increases thermal stability at 37°C |
639921 |
| 2.6.1.16 | extremely unstable during purification |
639931 |
| 2.6.1.16 | freezing and thawing has no effect on activity |
639921 |
| 2.6.1.16 | glucose 6-phosphate, 12 mM, required as protective agent during purification |
639920 |
| 2.6.1.16 | inactivated by freezing and thawing |
639904 |
| 2.6.1.16 | inactivated when exposed to a solution of pH 5.5 or below |
639904 |
| 2.6.1.16 | isopropanol, 1%, stabilizes during purification |
639925 |
| 2.6.1.16 | sucrose needed as stabilizing agent |
639913 |
