Refine search

Search Storage Stability

Search term:

Results 1 - 1 of 1

EC Number	Storage Stability
2.7.1.175	4°C, purified recombinant His-tagged enzyme, 7 days, about 40% of activity remaining, at pH 7.5, most of the activity is lost after freeze/thawing at -20°C. 10 mM maltose only slightly improve the stability at 4°C to about 50% of maximal activity, but addition of 50 mM NaCl dramatically improve the stability of the enzyme with over 90% activity remaining after 1 week at 4°C

Results 1 - 1 of 1

Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.

Release 2023.1 (January 2023)