Fig. 4

Biochemical characterization of FsAlgB. a The optimal temperature and thermal stability of FsAlgB. The thermal stability was evaluated by determining the residual activity after incubating enzyme at different temperatures for 30 min. The activity of the untreated enzyme was regarded as 100% and the relative activity was determined. b The optimal pH and the pH stability of FsAlgB. The pH stability was evaluated by determining the residual activity after incubating enzyme at different pH buffers for 24 h. The residual activity was measured in 50 mM Tris-HCl buffer (pH 8.0) at 40  °C. The maximal activity was regarded as 100% and the relative activity was determined. c The thermal-induced denaturation of FsAlgB. The residual activity was measured in 50 mM Tris-HCl buffer (pH 8.0) at 40  °C. d The effect of NaCl on enzymatic activity. The maximal activity in the test was relatively taken as 100%. The assay was measured in 50 mM Tris-HCl buffer (pH 8.0) at 40  °C (data shown are the mean ± SD, n = 3)