Figure 1

Enzymatic properties of Osc-LOX. (a) Effect of pH on the activity. The optimum pH was determined over a range of pH values from 5.0 to 10.0 using 50 mM 2-(N-morpholino) ethanesulfonic acid (MES) buffer (pH 5.0), 50 mM sodium phosphate buffer (pH 6.0–7.0), 50 mM Tris–HCl buffer (pH 8.0) and 50 mM sodium tetraborate buffer (pH 9.0–10.0) at room temperature. (b) Effect of temperature on the activity. The enzyme reaction for optimum temperature was performed by pre-incubating the reaction mixture without substrate at different temperatures from 20 to 60 °C in 50 mM Tris–HCl buffer (pH 8.0) for 30 min. And then activity was measured following incubation with a substrate. (c) Thermal inactivation half-life of Osc-LOX. Substrate-free enzyme mixtures (50 mM Tris–HCl buffer, pH 8.0) were pre-incubated at 30-min intervals up to 6 h, and enzyme activity was measured following incubation with a substrate. All reactions were performed using 3 μg mL⁻¹ enzyme and 50 μM substrate (LA, 18:2n-6) for 10 min.