2.4.2.17	additional information	-	heat inactivation depends on protein concentration and inhibitors	637668	
2.4.2.17	38.9	-	melting temperature for subunit HisZ	758806	
2.4.2.17	42.9	-	melting temperature for subunit HisGS	758806	
2.4.2.17	45	-	very sensitive to heat inactivation, 0.4 mM histidine stabilizes the enzyme to inactivation by heat	637661	
2.4.2.17	47.5	-	1.9 mg enzyme/ml, 80 min, 75% loss of activity without addition of AMP, with 0.05 mM AMP about 60% loss of activity, with 0.5 mM AMP about 40% loss of activity, with 5 mM AMP about 25% loss of activity	637668	
2.4.2.17	48	-	3 mg enzyme/ml, 10 min, 15% remaining activity without addition of histidine, with 0.000086 mM histidine about 15% remaining activity after 15 min, with 0.00069 mM histidine about 70% remaining activity after 80 min, with 0.00345 mM histidine about 80% remaining activity after 80 min, with 0.0069 mM histidine about 55% remaining activity after 50 min	637668	
2.4.2.17	52.5	-	melting temperature of the truncated long-form enzyme devoid of its regulatory domain	758757	
2.4.2.17	60.7	-	melting temperature of the wild type long-form enzyme	758757