EC Number |
Storage Stability |
---|
5.4.2.3 | -16°C, stable for several months |
5.4.2.3 | 0-4°C, pH 6.5, stable for 7 days |
5.4.2.3 | 0°C, 30% sucrose or 30% glycerol, 50% loss of activity after 3 weeks. Addition of albumin or varying the pH does not appreciably enhance the stability of the enzyme |
5.4.2.3 | frozen enzyme, pH 6.5, stable for at least 1 month |