EC Number   |
General Stability |
Reference |
|---|
    2.3.1.37 | enzyme is susceptible to proteolytic degradation during isolation, tendency to form aggregates |
486850 |
| 2.3.1.37 | freezing and thawing: precipitation and loss of activity |
486842 |
| 2.3.1.37 | holoenzyme is more stable than apoenzyme |
486839 |
| 2.3.1.37 | in the presence of denaturing guanidine hydrochloride concentrations at pH 10.5, the rate of enzyme denaturation is 3times faster than at pH 7.5. Both guanidine hydrochloride- and temperature-induced denaturation reduce the enzyme stability at pH 10.5 |
755944 |
| 2.3.1.37 | partially purified enzyme requires high cation concentration, equivalent to 0.3 M NaCl for maximum stabilization |
486812 |
| 2.3.1.37 | pyridoxal 5'-phosphate stabilizes |
486839 |
| 2.3.1.37 | short half-life |
486853 |
| 2.3.1.37 | stable to freezing and thawing |
486811 |
