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Fig. 5 | Microbial Cell Factories

Fig. 5

From: Enhanced trypsin thermostability in Pichia pastoris through truncating the flexible region

Fig. 5

Thermostability properties of WT and variants (D3, D5, D7, D9, and D11). a Comparison of thermal tolerance for WT and variants. The residual activities of the enzymes were measured after incubating at different temperatures (25–85 °C) for 10 min. b Effect of temperature on enzyme activity. The residual activities were determined under different temperatures (25–85 °C). Values are presented as the average of three experiments

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