Fig. 4
Thermostability during enzymatic hydrolysis. a Melting temperature changes (ΔTm) of wild-type and mutant TLL measured using differential scanning fluorimetry. b Thermodynamic curve of wild-type and mutant TLL incubated at 50 °C for different times. c The thermal deactivation of wild-type and mutant TLL at different temperatures for 15 min heating treatment (\(T_{50}^{15}\)). The error bars in graphs represent standard deviations (n = 3)