<p>Stability of recombinant WT and Δ2 to Δ10 mutant <i>α</i>Gal at 30°C (a), 40°C (b), and 50°C (c) at pH 5.5 as monitored by fluorescent enzyme assay. Initial activities ranged from approximately 300 to 1,900 units/mL for all enzymes assayed. % Activity is normalized against activity at t = 0 mins. Data points for (a) and (c) are the mean of a triplicate measurement with error bars equivalent to ± 1 standard deviation. Data points for (b) are the results of a single measurement. MUG was used as the substrate for enzyme assay.</p
<p>Thermostability of (a) re-AuFaeA and (b) re-AuFaeA<sup><b>A126C-N152C</b></sup> were evaluated by...
<p>Protein stability was analyzed in 12 different pH buffers in four independent measurements. (A) H...
<p><b>(A)</b> The residual activities of the enzyme were measured after incubation at 45°C for diffe...
<p>pH activity curves for WT and Δ2 to Δ10 mutant <i>α</i>Gal. % Activity is normalized against each...
Engineering proteins to enhance thermal stability is a widely utilized approach for creating industr...
W for wild type lipase; M1 for mut1 and M2 for mut 2 lipases. The mid-point of fluorescence transiti...
<p>(A) Relative initial GOX activity in the culture medium of the yeast transformants. (B) Residual ...
<p>(A) Relative initial GOX activity in the culture medium of the yeast transformants. (B) Residual ...
<p>(<b>A)</b> Effect of pH on enzyme activity assayed at 60°C. (<b>B)</b> pH stability. The enzyme a...
<p><b>(A)</b> Optimum pH, <b>(B)</b> pH stability, <b>(C)</b> Optimum temperature, <b>(D)</b> Therma...
<p>Thermal stability of the PGK1 wild-type and variants at 45°C (panel A) and at 37°C (panel B). Eac...
<p>(A) Relative initial GOX activity in the culture medium of the yeast transformants. (B) Residual ...
<p>. Stock enzyme solutions were diluted to 250 µg/ml in storage buffer containing 30% glycerol, 50 ...
<p>Transiently transfected HEK293S cells expressing various mutants were resuspended in assay buffer...
<p><i>Left Panels</i>: Proenzyme was incubated at pH 7.2 at different temperatures and then frozen a...
<p>Thermostability of (a) re-AuFaeA and (b) re-AuFaeA<sup><b>A126C-N152C</b></sup> were evaluated by...
<p>Protein stability was analyzed in 12 different pH buffers in four independent measurements. (A) H...
<p><b>(A)</b> The residual activities of the enzyme were measured after incubation at 45°C for diffe...
<p>pH activity curves for WT and Δ2 to Δ10 mutant <i>α</i>Gal. % Activity is normalized against each...
Engineering proteins to enhance thermal stability is a widely utilized approach for creating industr...
W for wild type lipase; M1 for mut1 and M2 for mut 2 lipases. The mid-point of fluorescence transiti...
<p>(A) Relative initial GOX activity in the culture medium of the yeast transformants. (B) Residual ...
<p>(A) Relative initial GOX activity in the culture medium of the yeast transformants. (B) Residual ...
<p>(<b>A)</b> Effect of pH on enzyme activity assayed at 60°C. (<b>B)</b> pH stability. The enzyme a...
<p><b>(A)</b> Optimum pH, <b>(B)</b> pH stability, <b>(C)</b> Optimum temperature, <b>(D)</b> Therma...
<p>Thermal stability of the PGK1 wild-type and variants at 45°C (panel A) and at 37°C (panel B). Eac...
<p>(A) Relative initial GOX activity in the culture medium of the yeast transformants. (B) Residual ...
<p>. Stock enzyme solutions were diluted to 250 µg/ml in storage buffer containing 30% glycerol, 50 ...
<p>Transiently transfected HEK293S cells expressing various mutants were resuspended in assay buffer...
<p><i>Left Panels</i>: Proenzyme was incubated at pH 7.2 at different temperatures and then frozen a...
<p>Thermostability of (a) re-AuFaeA and (b) re-AuFaeA<sup><b>A126C-N152C</b></sup> were evaluated by...
<p>Protein stability was analyzed in 12 different pH buffers in four independent measurements. (A) H...
<p><b>(A)</b> The residual activities of the enzyme were measured after incubation at 45°C for diffe...