Fig 5.
Degradation of cutin by LC-cutinase*. LC-cutinase* (50 μg) was incubated with 1% (wt/vol) tomato cutin in 1 ml of 20 mM Tris-HCl (pH 8.0) at 50°C. The released fatty acids were quantified by titration with 50 mM NaOH. The experiment was carried out at least twice, and the average values are shown together with error bars.