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. 2015 Dec 2;10(12):e0143963. doi: 10.1371/journal.pone.0143963

Fig 6. Enzymatic characterization of native CsHyal.

Fig 6

(A) Effect of temperature on CsHyal activity. (B) Thermostability of CsHyal measured at 4, 25, 37, and 50°C after 1, 3, 6, 12, and 24 h of incubation. (C) pH profile of CsHyal activity. (D) Determination of Km and Vmax using non-linear regression. (E) Effect of monovalent salts in 0.2 M NH4 +-buffer containing 0.2 M K+ or Na+, respectively. Activity decreased in Na+ compared to NH4 + (* significance, p = 0.007). (F) Influence of divalent cations and EDTA on CsHyal activity.