Fig. 3From: Improving the thermostability of Pseudoalteromonas Porphyrae κ-carrageenase by rational design and MD simulationLC-MS analysis of the enzymatic hydrolysates and their inhibitory effects against xanthine oxidase activity. (a) LC-MS analysis of κ-carrageenan hydrolysates by S190R. (b) LC-MS analysis of κ-carrageenan hydrolysates by WT. (c) Xanthine oxidase inhibitory activity of κ-carrageenan enzymatic hydrolysates and untreated κ-carrageenanBack to article page