FIG 3.

Polysaccharide degradation patterns of rAly5 and the truncated enzyme rAly5-T336N. (A) Time course treatment of alginate (1.0 mg/ml) using rAly5 (1.0 U/ml) at 40°C. (B) Final main products of alginate (∼20 μg) degraded by rAly5 and rAlgL-T336N (40°C, 1.0 U/ml). The oligosaccharide products were gel filtered through a Superdex peptide 10/300 GL column and monitored using a wavelength of 235 nm. The degree of polymerization of each oligosaccharide is indicated on the peak (e.g., UDP2 represents unsaturated disaccharide). The molar ratio of each oligosaccharide was calculated based on peak areas.