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.