Conformational changes in the catalytic region are responsible for heat-induced activation of hyperthermophilic homoserine dehydrogenase

Fig. 2: Effect of pH on enzyme activity. The activity of the immature (white bar) and mature enzymes (grey bar) were assayed in 100 mM acetate (pHs4.5, 5,0 and 5.5), MES (pHs 5.5, 6.0 and 6.5), HEPES (pHs 6.5, 7.0, 7.5 and 8.0), Tris (pHs 8.0, 8.5 and 9.0), Glycine (pHs 9.0, 9.5 and 10.0) or CAPS (pHs 10.0, 10.5, 11.0 and 11.5) at 303 K. Fig. 3: Effect of temperature on enzyme activity. The activity of the immature (white bar) and mature enzymes (grey bar) were assayed in 100 mM tris (pH 8.0) at various temperatures. Supplementary Figure 1. pH stabilities of the enzymes. The activity of the immature (white bar) and mature enzymes (grey bar) were incubated in 100 mM acetate (pHs 4.5, 5,0 and 5.5), MES (pHs 5.5, 6.0 and 6.5), HEPES (pHs 6.5, 7.0, 7.5 and 8.0), Tris (pHs 8.0, 8.5 and 9.0), Glycine (pHs 9.0, 9.5 and 10.0) or CAPS (pHs 10.0, 10.5, 11.0 and 11.5) at 353 K for 10 min and the residual activities were assayed in 100 mM Tris pH 8.0 at 303 K.