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EC Number
General Stability
Reference
2.7.1.52
EDTA stabilizes during purification
641671
2.7.1.52
glycerol, sucrose, DTT or 2-mercaptoethanol stabilizes
641671
2.7.1.52
instability of the enzyme occurs through chemical reduction in disulfide bonds of FKP protein, resulting in degradation
722350
2.7.1.52
ovalbumin does not stabilize purified enzyme
641671
2.7.1.52
ovalbumin stabilizes
641670
2.7.1.52
substrates do not stabilize
641670
2.7.1.52
unstable in the presence of KCl
641672
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