Compared with mesophilic pullulanases, thermophilic pullulanases possess higher optimal temperatures (Fig. 1). In this study,
the optimal temperature of Bapul-TS was higher than that of the WT
enzyme. Seemingly, protein thermostability was positively related to the optimal temperature of protein. The enhanced optimum temperature and improved thermostability of Bapul-TS made this enzyme more useful than the WT enzyme.
In addition, excellent pH stability made Bapul-TS more suitable than most thermophilic pullulanases for saccharification.