EC Number   |
Storage Stability |
|---|
    1.11.1.11 | -20°C or -80°C, crude extracts of root nodules, 50 mM potassium phosphate buffer, pH 7.0, several months |
| 1.11.1.11 | -80°C, intact soybean nodules, stable, 3 years |
| 1.11.1.11 | 4°C, crude extracts of root nodules, in air, 25% loss of activity, 15 days |
| 1.11.1.11 | 4°C, crude extracts of root nodules, in air, stable, 6 days |
| 1.11.1.11 | effect of dfferent storage methods such as freeze-drying, freezing at -20°C, and freezing at -80°C on the activity of enzyme ascorbate peroxidase from two rice varieties, overview. When subjected to different storage methods, there are no differences between varieties, but strong effects of the different storage methods on enzyme activities are found strongly differing between extracts from stored tissue samples or extracts stored from freshly sampled material. Enzyme-specific storage methods and durations allow for expanding the window for analyses in large experimental studies involving destructive samplings for enzyme kinetics |
