Figure 5
From: Characterization of a novel non-specific nuclease from thermophilic bacteriophage GBSV1
Effects of pH on enzymatic activity (A) and stability (B). The optimum pH was assayed after incubation in various pH buffers (pH 3.0 to 10.0) at 60°C for 15 min. For pH stability experiments, the GBSV1-NSN was pre-incubated in a series of pH buffers (pH 5.0 to 10.0) for 15, 30, 60, 90, 120, 150 or 180 min before assay. Each reaction mixture consisted of 100 μg/ml herring dsDNA and 295 μg/ml of the purified GBSV1-NSN protein. Each point represented the mean of triplicate assays and the error bars indicated the standard deviations.