Figure 3
From: GH10 xylanase D from Penicillium funiculosum: biochemical studies and xylooligosaccharide production
pH (A) and temperature (B) optima and thermostability (C) of XynD from P. funiculosum. (A) Effect of pH on the activity. Enzyme activity was assayed in a pH range of 2.0-8.0. (B) Effect of temperature on the activity. Enzyme activity was assayed at various temperatures of 20-100°C in 100 mM McIlvaine's buffer (pH 5.0). (C) Thermal stability of the enzyme. Thermal stability of the enzyme native (square) N-deglycosylated (triangle), N- and O-deglycosylated (circle) at 70°C (full symbol) and 80°C (empty symbol) were measured after incubation during several minutes at pH 5.0.