Fig. 1

GsCelA becomes more active after spontaneous truncation. a Purified GsCelA becomes truncated form after a long-term storage in 50 mM sodium phosphate, pH 7 at 4 °C (in left). CMC zymography of truncated and full-length GsCelA (in right). b Test tube assays of enzyme activity using CMC as substrate at different temperatures in 50 mM sodium acetate, pH 5 at 65 °C. c Thermostability assays with full-length and truncated forms GsCelA pre-incubated 6 h at different temperatures (45 to 80 °C. One enzyme unit (U) is defined as 1 μmol reducing sugar, i.e., glucose equivalent, produced per minute