Figure 4

Biochemical characterization of SAAP2 in comparison with the commercially available horseradish peroxidase (HRP). (A) Effects of pH on the peroxidase activities. (B) Effects of pH on the stability of SAAP2 and HRP. (C) Effects of temperature on peroxidase activities. (D) Effects of temperature on the stability of SAAP2 and HRP. (E) Effects of pH and temperature on the SAAP2 activity. (F) Effects of ionic strength on peroxidase activities. (G) Storage stability at 4 °C of SAAP2. All experiments were performed in triplicate on three different protein preparations, with guaiacol as substrate. Relative activity was expressed as % of the highest activity that was set as 100%. The residual activity was expressed as % to the initial activity that was set as 100%.