Figure 3
Effect of incubation temperatures and pHs on the PschSOD activity. Twenty units equivalent of protein was incubated at different temperatures (25°C-75°C) for different time interval (20, 40 and 60 min) as shown in (A) and the remaining activity was assayed. The T1/2 of the activity for 60 min has been marked with the solid line. Effect of different pH on the activity of PschSOD superoxide dismutase activity has been shown in (B). 20 units equivalent of protein were incubated in 50 mM of different buffer with respective pH at 37°C and the residual activity was assayed.