EC Number   |
General Stability |
Reference |
|---|
    2.1.3.3 | 1 mM carbamoyl phosphate or 20% glycerol stabilize the enzyme in cell-free extracts, a minimal enzyme concentration of 0.2 mg/ml is obligatory for stability |
485915 |
| 2.1.3.3 | cetyltrimethylammonium stabilizes enzyme in crude extract against heat inactivation in presence of the detergent |
485927 |
| 2.1.3.3 | glycerol, 20% v/v, stabilizes during freeze-thawing |
485918 |
| 2.1.3.3 | in Saccharomyces cerevisiae extracts the enzyme remains as stable as in Pyrococcus furiosus extracts |
722167 |
| 2.1.3.3 | in the presence of trehalose the enzyme is stabilized and it also inhibits the combined denaturation effect induced by urea and high temperature.Trehalose avoids the denaturation process through a process preserving the tertiary and secondary structures and it decreases the exposure of SH-group essential for enzymatic activity maintenance |
698036 |
| 2.1.3.3 | loss of activity after the second thawing |
485927 |
| 2.1.3.3 | loss of activity by freezing and thawing |
485912 |
| 2.1.3.3 | ornithine carbamoyltransferase unfolding states in the presence of urea and guanidine hydrochloride at 37°C, overview |
735460 |
| 2.1.3.3 | prolonged dialysis and freeze-thawing causes loss of activity |
209399 |
| 2.1.3.3 | purified enzyme is highly unstable even in the presence of glycerol, dithiothreitol and Mg2+ |
209399 |
