EC Number   |
General Stability |
Reference |
|---|
    1.17.1.4 | complete loss of activity when stored below 0°C |
644592 |
| 1.17.1.4 | conversion of xanthine oxidoreductase from dehydrogenase to oxidase form occurs in the presence of guanidine-HCl or urea. Both forms are in a thermodynamic equilibrium that can be shifted by disruption of the stabilizing amino acid cluster with a denaturant |
689276 |
| 1.17.1.4 | crude and purified enzyme preparations form readily insoluble inactive aggregates, not stable to freezing and thawing |
644581 |
| 1.17.1.4 | enzyme from crude extract can be stabilized by addition of nicotinamide, cysteine and EDTA, purified enzyme more stable |
644616 |
| 1.17.1.4 | extremely labile |
644605 |
| 1.17.1.4 | oxygen-linked activity rather unstable during storage at 4°C, ferricyanide-linked activity stable to freezing and thawing |
644593 |
| 1.17.1.4 | subunit alpha more sensitive to SDS-heat treatment |
644572 |
| 1.17.1.4 | treatment accelerating conversion of dehydrogenase type D to oxidase type O is lyophilization, storage at -20°C, exposure to 20% ammonium sulfate, 0.5 mM NAD+ or 0.01 mM xanthine |
644580 |
