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EC Number
General Stability
Reference
2.7.1.26
50% of the activity is lost on freezing, but the stability of the enzyme is not greatly affected by the period of freezing
641240
2.7.1.26
enzyme immobilized by amide linkage to omega aminoalkyl-agarose-beads has a half-life of three weeks at 25°C
641244
2.7.1.26
enzyme is inactivated by freezing and thawing unless both riboflavin and 20% glycerol are added
641241
2.7.1.26
loss of activity during repeated freezing and thawing
641243
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