Figure 3.

Effect of temperature on the activity and stability of alkaline α-amylase. a: Effect of temperature on the activity of alkaline α-amylase. To determine the optimal temperature of alkaline α-amylase, the reaction was conducted from 30 to 70°C in glycine/NaOH buffer (pH 10.0). b: Effect of temperature on the stability of alkaline α-amylase. Square: 30°C; Triangle: 40°C; Circle: 50°C. The thermal stability of alkaline α-amylase was determined at the indicated temperatures in glycine/NaOH buffer (pH 10.0) for 12 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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