As supplied (in ammonium sulphate) it is stable at 4˚C for at least 5 years. When dissolved in buffer, it should be stored frozen between use. If you are careful in handling the enzyme, it is stable to continued freezing and re-thawing. Avoid microbial contamination, and do not heat the redissolved enzyme to above 40˚C.
Is there any stability data available on alpha-galactosidase (E-AGLGU)?
Modified on: Mon, 21 Mar, 2016 at 3:58 PM
Did you find it helpful? Yes No
Send feedbackSorry we couldn't be helpful. Help us improve this article with your feedback.