Table 1 Thermostability constants of WT and variants
From: Enhanced trypsin thermostability in Pichia pastoris through truncating the flexible region
Enzymes | Topt (°C) | Tm (°C) | \(T_{50}^{10}\) (°C) | t1/2 (50 °C) (min) | kd (min−1) |
|---|---|---|---|---|---|
WT | 60.0 | 51.0 | 54.5 | 155.76 | 4.45 × 10−3 |
D3 | 65.0 | 50.5 | 65.8 | 209.41 | 3.31 × 10−3 |
D5 | 60.0 | 62.3 | 62.0 | 199.18 | 3.48 × 10−3 |
D7 | 55.0 | 54.4 | 61.2 | 171.57 | 4.04 × 10−3 |
D9 | 65.0 | 55.5 | 60.3 | 202.08 | 3.43 × 10−3 |
D11 | 50.0 | 53.3 | 60.5 | 124.44 | 5.57 × 10−3 |