Fig. 5

Determination of thermostability parameters: a and b, Reduction in the proportion of ARes compared with native activity (A0) over time in treated and untreated enzyme. Amin is the minimum activity at a given temperature that corresponds to the enzyme in the equilibrium state which represents the total amount of active enzyme upon cooling a the treated enzyme b the untreated enzyme. b and c, Estimation of melting temperature (Tm) that corresponds to the temperature when Amin drops down to 50% of the native activity (A0) in treated and untreated enzymes respectively.