Figure 6

Evolution of fluorescence intensity as a function of Position. The fluorescent intensities were extracted from images acquired on all positions at 0, 15, 30 and 45 min for the native (APMEa) and the heat-inactivated (APMEi) enzyme. The intensity values were normalized on the values at Pos0 and T0 for each kinetic experiment. The gels were prepared by mixing 1.5% LM pectin with no cellulose (g00, pink), 0.5% cellulose (g05, green), 1.0% cellulose (g10, blue), 1.5% cellulose (g15, black).