Figure 1.

(A) Effects of pH on the activity of PpChi. Enzymatic reactions were performed using chitin with a da of 48% as a substrate and incubations were performed at 40 °C for 30 min at different pH values using various buffers, namely 20 mM sodium citrate (pH 3.0–5.0), sodium acetate (pH 4.0–6.0), Tris–HCl (pH 6.0–8.0), and glycine–NaOH (pH 8.0–10.0). B) Relative activity of PpChi at different temperatures was measured using chitosan with a da of 48% as a substrate at pH 6.0 for 30 min. Error bars indicate standard deviations of three experimental replicates.