Figure 6

Effects of temperature and pH on the enzymatic activity of Ro GA. The effect of temperature on enzymatic activity (solid curves) was determined by pre-incubating the enzyme at pH 4.5 for 30 min at different temperatures and then assayed for residual activity. The effect of pH on GA activity (dotted curves) was performed in 0.1 M glycine/acetate/phosphate/tris buffers at the indicated pH values at 25°C. The activities measured without any pretreatment were defined as 100%. Each data point represents the average of three measurements, and error bars represent the S.D. Symbols: full-length GA (open square), GAΔ26–131 (closed circle), GAΔ26–145 (closed triangle), and GAΔ26–160 (closed square).