2.4.2.17	histidine or AMP stabilizes the enzyme with respect to thermal inactivation	
2.4.2.17	L-histidine, 0.4 mM, stabilizes against heat inactivation, 0.04 mM does not stabilize against heat inactivation, at 1.33 mM and higher heat inactivation is greater than the control	
2.4.2.17	NaCl and 2-mercaptoethanol stabilize the very labile enzyme	
2.4.2.17	overview, stability of the enzyme at various pH-values, salt concentrations and histidine concentrations	
2.4.2.17	slight stabilization by 10 mM MgCl2 or CaCl2 by 1 mM MnCl2 and by 1 mM histidine at pH-values above 7