EC Number   |
General Stability |
Reference |
|---|
   4.4.1.4 | alliinase is stabilized with 10% glycerol, 0.17 M NaCl and 25 mM pyridoxal-5-phosphate dissolved in phosphate buffer (pH 6.5, 20 mM) |
701590 |
| 4.4.1.4 | alliinase is stabilized with 10% glycerol, 0.17 M NaCl and 25 mM pyridoxal-5-phosphate dissolved in phosphate buffer (pH 6.5, 20 mM), the N-succinyl-chitosan immobilized alliinase retains 85% of its initial activity even after being recycled 5times |
703494 |
| 4.4.1.4 | cycled thawing and freezing leads to a loss in activity of about 40% for each cycle |
34624 |
| 4.4.1.4 | stability of lectin-alliinase complex |
34621 |
| 4.4.1.4 | the partially purified enzyme can be stabilized over several months by addition of sodium chloride, sucrose, and pyridoxal 5'-phosphate. The stabilized enzyme can be freeze-dried |
34624 |
