Storage stability dataset of purified α-amylase formulated with PEG 4000 and sucrose

This dataset contains raw and processed experimental data supporting the study titled
“Formulation and Stabilization of a Purified Enzyme Product of Test Stabilizers under Different Storage Conditions.”
The dataset includes OD₅₄₀ measurements obtained using the DNS assay, triplicate measurements, calculated mean ± SD values, relative enzyme activity percentages, and data used to generate all figures and tables in the associated manuscript.
The enzyme studied is purified α-amylase from Aspergillus niger, formulated with PEG 4000, sucrose, and their combination, and stored at 4 °C, 25 °C, and 37 °C for 26 days.