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EC Number
General Stability
Reference
6.2.1.13
requires high salt concentrations for long-term stability
660834
6.2.1.13
salts stabilize against heat inactivation. In presence of 1 M KCl the enzyme does not lose activity after 2 h incubation
625
6.2.1.13
sensitivity towards heat inactivation is increased with storage at -20°C
625
6.2.1.13
stability for more than 48 requires high salt concentrations, i.e., 1-2 M of KCl or NaCl
649507
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