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. 2010 Jun 11;76(15):5214–5220. doi: 10.1128/AEM.00705-10

FIG. 2.

FIG. 2.

Influence of the degree of pectin esterification on Pel activity. The different pectins were added to the standard reaction mixture at 1 g/liter. Enzyme activities were measured at 37°C. Assays were done in triplicate, and the error bars indicate the standard deviations. Zero percent methoxylation corresponds to PGA.