FIG 2.

Effects of pH and temperature on the activity of the purified Gsy. The effect of pH was assayed in 50 mM sodium acetate (pH 3.5 to 7.5), and the effect of temperature (20°C to 40°C) was assayed in 50 mM sodium acetate (pH 5.4). Reactions were carried out for 15 min. The enzyme activity was reflected by the amount of fructose released. The highest activity was set as 100%, and the other values were calculated accordingly (relative activity). Shown are the average values of three independent experiments, and the error bars represent the standard errors (n = 3).