Figure 7. Effect of [A] pH and [B] temperature on recombinant LSSB DhsU1 and [C] its thermostability.

The optimal temperature was determined by measuring the enzyme activity at selected temperatures from 40–80°C. The optimal pH was determined in several buffers with a range from 7.0–10.0 (50 mM): Tris-HCl (7.0–9.0) and CAPS (9.5–10.0). The thermostability was determined by using pre-incubated DhsU1 for 30 min at 30–90°C.