Fig. 2

Enzymatic properties of AnEGL. A Influence of pH on the activity at 50 °C in the absence of NaCl. B Influence of temperature on the activity at pH 4.0 in the absence of NaCl. C Influence of salt concentration on the activity at 50 °C pH 4.0. D Thermostability at pH 4.0 in the absence of NaCl. The horizontal axis (incubated time) was expanded in the small graph. E Influence of salt concentration on the thermostability at 65 °C pH 4.0. The horizontal axis (incubated time) was expanded in the small graph