Fig. 4

Thermostability assay of ProRML. Thermostability of the enzyme was determined using PNPP as the substrate. The thermostability was measured by evaluating the residual activity after enzyme was pre-incubated for 1 h at different temperatures (A) and pre-incubated for 24 h at 45 °C (B). The activity of the unheated sample was set to 100%, and the relative hydrolytic activity at each time point is presented as a percentage