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Fig. 6 | BMC Biotechnology

Fig. 6

From: Overproduction of pro-transglutaminase from Streptomyces hygroscopicus in Yarrowia lipolytica and its biochemical characterization

Fig. 6

Enzymatic properties of activated pro-TGase and its variants. a The effects of pH on TGase activity. b The effects of pH on TGase stability. c The effects of temperature on TGase activity. d The effects of temperature on TGase stability at 37 °C. The pH of the reaction mixture was adjusted with 50 mM acetate buffer (pH 3.7–6.0) and 50 mM Tris–HCl buffer (pH 6.0–9.0). The tests for the effects of pH on TGase activity and stability were performed at 37 °C. The effects of temperature on TGase activity was determined at pH 6.0. The thermal stability was examined by incubating enzyme solution at different temperatures for 0-60 min, and measuring residual activities at 37 °C and pH 6.0. Each value represents the mean of three independent measurements

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