Fig. 3
From: Kinetic investigations and stability studies of two Bothrops L-amino acid oxidases
Effects of pH variations on the enzymatic activity of BjussuLAAO-II (a) and BmooLAAO-I (b). LAAO activity was determined by incubating each LAAO (2 μg) for 20 min at room temperature with 2 mM o-phenylenediamine, 1 U/mL horseradish peroxidase, 5 mM L-leucine and different pH buffers at 0.1 M. The reaction was stopped with 10% citric acid and absorbance was recorded at 490 nm. The results were then expressed as percentages of relative activity, considering the highest activity to be 100%. Data expressed as mean values ± SD (n = 3)