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. 2017 Aug 16;65(37):8203–8212. doi: 10.1021/acs.jafc.7b03210

Figure 5.

Figure 5

Effect of storage at 4 °C on PaPPO. (A) activity of PaPPO on catechol in the absence (SDS −) and presence (SDS +) of 0.5 mM SDS, (B) denaturing SDS–PAGE gels (reduced sample) of purified PaPPO, (C) activity gels of purified PaPPO. (Mw) molecular weight marker (values given in kDa), (D1) freshly purified protein, (W1) 1 week of storage, (W2) 2 weeks of storage, (W3) 3 weeks of storage, (W4) 4 weeks of storage. The enzyme was stored at 4 °C in Tris-HCl buffer (pH 8).