Skip to main content
. 2016 Nov 29;11(11):e0167350. doi: 10.1371/journal.pone.0167350

Fig 1. Enzymatic characterization of BcGR.

Fig 1

(A) Effect of pH on the activity of BcGR. All measurements were performed as in Materials and Methods, but using the following buffers at 50 mM: MES (pH range 6.0–7.0, ●); sodium phosphate (6.0–8.0, ○); HEPES (7.0–8.5, ▼); Tris-HCl (7.5–9.0, Δ) and glycylglycine (8.5–10.0). (B) Effect of temperature on the activity of BcGR. The measurements were performed at temperatures ranging from 20°C to 55°C. (C) Steady-state kinetics using D-Glu as a substrate. All the activity measurements are the average of at least three independent determinations. (D) Thermal stability determination. The enzyme was incubated at 20 (●), 25 (○), 30 (■), 35 (□), 40 (▲), 45 (△) and 50 (◆) °C. Samples were removed at intervals, chilled on ice and spectrophotometrically assayed, as reported in Materials and Methods.