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. 2021 May 6;10(5):1013. doi: 10.3390/foods10051013

Figure 3.

Figure 3

Effects of different temperatures (a) and pH (b) on the enzymatic activity of AlsS1 and Lineweaver–Burk plot of AlsS1 (c). The pH effect was measured in sodium acetate buffer (diamond), sodium phosphate buffer (circle), or glycine-sodium hydroxide buffer (uptriangle). Data were expressed as mean ± standard errors of three replicates.