EC Number   |
General Stability |
Reference |
|---|
    2.6.1.1 | 2-oxoglutarate does not protect against heat inactivation |
639859 |
| 2.6.1.1 | 2-oxoglutarate stabilizes against thermal inactivation |
639820, 639874 |
| 2.6.1.1 | 35% decrease in activity after 5 days under the influence of 50 mM D-fructose, 46% decrease in activity under the influence of 500 mM D-fructose.The enzyme undergoes glycation when incubated with D-fructose leading to a shift down of pI. Uric acid has a protective effect against late glycation |
659930 |
| 2.6.1.1 | addition of glycerol, DTT and pyridoxal 5'-phosphate to buffers, required for stabilization during purification |
639859 |
| 2.6.1.1 | aspartate, 10 mM, or pyridoxal 5'-phosphate, 0.2 mM protects against heat inactivation |
639859 |
| 2.6.1.1 | AspATSs, when incubated at 37°C in the presence of trypsin, is cleaved after Lys32 and Lys33 and looses its activity. At 37°C, substrates are not able to protect the enzyme from proteolysis, while at 75°C the presence of substrates lowers the inactivation rate about 4fold |
679619 |
| 2.6.1.1 | complete loss of activity after freezing and thawing |
639863 |
| 2.6.1.1 | cysteinic acid protects the cytosolic isoform against thermal denaturation, not aspartate or 2-oxoglutarate |
639829 |
| 2.6.1.1 | enzyme is stabilized by the intramitochondrial chaperone homologues GroEL and GroES |
639880 |
| 2.6.1.1 | inactivation at 1.3 M NaCl and KCl |
639861 |
