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Figure 1

From: Simultaneous cell disruption and semi-quantitative activity assays for high-throughput screening of thermostable L-asparaginases

Figure 1

Effects of temperature and pH on L-asparaginase activity. (a) The optimal temperature was determined by assaying the activity from 40–100 °C in 0.05 M Tris-HCl buffer (pH 8.0). (b) The influence of the pH on the enzyme activity was investigated by assaying the activity at various pH values at 95 °C. (c) The enzyme thermostability was determined by incubation at different temperatures for a specified time at pH 7.0, followed by assay of the residual activities. (d) The influence of pH on the enzyme stability was determined by incubating at different pH values at 4 °C for a specified time and assaying the residual activities.

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