Figure 2.

Effect of pH on the activity and stability of alkaline α-amylase. a: Effect of pH on the activity of alkaline α-amylase. The purified alkaline α-amylase was incubated and determined in 0.1 M glycine/NaOH buffer (pH 7.0-11.0) at 55°C. b: Effect of pH on the stability of alkaline α-amylase. The pH stability of alkaline α-amylase was determined at pH ranging from 4.0 to 13.0 (0.1 M glycine/HCl buffer or glycine/NaOH buffer) at 25°C for 24 h. After incubation, the activity of alkaline α-amylase was measured at pH 10.0 and 55°C.

Yang et al. Microbial Cell Factories 2011 10:77   doi:10.1186/1475-2859-10-77
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