Fig. 6
From: Heterologous expression in E. coli and functional characterization of the tomato CPR enzymes
Effect of pH and temperature on the reactivity of SlCPR1 and SlCPR2 with MTT. A, The reactivity of SlCPR1 and SlCPR2 in the pH range of 6.0 to 9.0. B, Thermal stability of SlCPR1 and SlCPR2. Proteins were incubated at temperatures ranging from 26 to 70 °C using a PCR device. The activity of the enzymes was presented as 100% when the proteins were reacted at 26 °C. Each bar and dot represents the mean and standard error, respectively.