Figure 4.

pH (A) and temperature (B) profiles of Cpin_6279rC. The stability (dashed line) and optimum (solid line) are shown. A, buffers used for incubation and enzymatic reaction were sodium citrate (pH 3.0–5.5, closed circles), MES-NaOH (pH 5.5–6.5, open circles), MOPS-NaOH (pH 6.5–7.5, closed triangles), 2-hydroxy-3-[4-(2-hydroxyethyl)-1-piperazinyl]propanesulfonic acid-NaOH (pH 7.5–8.5, open triangles), and glycine-NaOH (pH 8.6–10, closed rhombi). The highest activity was defined as 100% (stability, pH 6.5; and optimum, pH 6.0). B, highest activity was defined as 100% (50 °C). As for the enzymatic reaction at 60 and 70 °C, the data from 0 to 1.5 min were used to calculate the initial velocity.