Characterization of the enzymatic properties of HhMsrA
(A) Specific activity analysis of HhMsrA with 0 and 1.5 M KCl.
(B and C) Temperature and pH profiles of HhMsrA. The HhMsrA activities were assayed using the DTT-DTNB coupled colorimetric method. Each reaction was performed in the presence of 3 μM of pure enzyme, 3 mM of Met-O, and 1 mM of DTT for 45 min. Each value represents the mean ± SD of three independent experiments.