EC Number |
Storage Stability |
---|
4.2.2.7 | -20°C, purified native enzyme, 72 h, below 12% loss of activity |
4.2.2.7 | 1 month at -15°C |
4.2.2.7 | 4°C, in the presence of CaCl2 15% loss of activity after 5 days |
4.2.2.7 | 4°C, purified native enzyme, 72 h, below 22% loss of activity |
4.2.2.7 | 4°C, without any additives, 15 days, retains its activity, more stable at 4°C than at -20°C, activity decreases after a few cycles of freezing and thawing |
4.2.2.7 | At 4°C, some loss of activity after 5 weeks |
4.2.2.7 | Frozen or lyophilized at -20°C, protein concentration: 0.2-0.4 mg/ml, more stable in presence of 7.5% glycerol or 5% sucrose |
4.2.2.7 | unstable if stored at 4ºC, stability is increased with bovine serum albumin addition |