Effect of pH and temperature on OiPncC.

<p><b>A</b>) Effect of pH on OiPncC activity measured by the HPLC Assay. The buffers used were 50 mM sodium acetate (pH 5.0), 50 mM potassium phosphate buffer (pH 6.0-7.4) and glycine-NaOH (pH 8.5-10.0). <b>B</b>) pH-stability. Aliquots of enzyme incubated at different pHs were removed and relative activity was measured using the enzyme-coupled assay at different times. The buffers used (50mM) were sodium acetate pH 5.0 (●), potassium phosphate pH 6.5 (■), pH 7.0 (Δ), pH 8.0 (▲), Tris-HCl pH 9.0 (♦), glycine pH 10 (□) and pH 10.5 (◊). <b>C</b>) Effect of temperature on OiPncC activity measured by the HPLC assay. <b>D</b>) Thermostability assay. Aliquots of enzyme incubated at different temperatures [4 °C (●), 20 °C (■), 37 °C (Δ), 45 °C (▲), 50 °C (♦) and 60 °C (◊)] were removed at different times and relative activity was measured using the enzyme-coupled assay. Standard assay conditions were used in all cases.