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EC Number
General Stability
Reference
1.2.1.31
addition of 10 mM 2-mercaptoethanol and protease inhibitors e.g.: 5 mM EDTA, 1 mM phenylmethylsulfonyl fluoride to the crude extract improves stability
288189
1.2.1.31
freezing-thawing, frozen enzyme loses 10-20% of activity during each freeze-thaw cycle
288193
1.2.1.31
low ionic strength: unstable
288189
1.2.1.31
lyophilization inactivates
288193
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