EC Number   |
Storage Stability |
|---|
    2.4.1.18 | -20°C, 50 mM glycylglycine buffer, pH 8.0, 5 mM mercaptoethanol, 1 mM EDTA, 0.02% NaN3, 25% glycerol |
| 2.4.1.18 | -20°C, stable for 3 months |
| 2.4.1.18 | -80°C, stable in presence of SH-group reducing agents |
| 2.4.1.18 | -85°C or 4°C, stable for several months |
| 2.4.1.18 | 0-4°C, 50 mM Tris/HCl buffer, pH 7.5, stable for at least 1 month |
| 2.4.1.18 | 4°C, 10 mM Tris/HCl buffer, pH 7.0, 15 mM mercaptoethanol, stable for several months |
| 2.4.1.18 | addition of 0.04% (w/v) polyvinyl alcohol 50 K and 1 mM dithiothreitol to the glycine buffer, pH 8.4, leads to long-term stability and |
| 2.4.1.18 | higher yields of both starch synthase and starch branching enzyme, due to activation of inactive enzymes |
| 2.4.1.18 | the TK1436 protein shows rapid degradation within 2 to 3 days of storage at 4°C, while the TK1436deltaH protein is stable unter the same conditions |
