Fig. 3

Biochemical properties of RmMan5A (filled square) and mRmMan5A (filled circle). a The effect of pH on β-mannanase activity in 50 mmol L⁻¹ different buffers at 55 °C (for RmMan5A) or 65 °C (for mRmMan5A). b The pH stability of each enzyme in various pH ranges. c The influence of temperature on β-mannanase activity in 50 mmol L⁻¹ McIlvaine buffer (pH 7.0 for RmMan5A and pH 4.5 for mRmMan5A). d The thermostability of each enzyme at different temperatures. For pH stability and thermostability, the residual activities of RmMan5A were measured at pH 7.0 and 55 °C, and those of mRmMan5A were measured at pH 4.5 and 65 °C. The specific activities of RmMan5A (10,756.3 U mg⁻¹) and mRmMan5A (9671.4 U mg⁻¹) were considered as 100% to determinate the optimal pH, pH stability, optimal temperature, and thermostability