Figure 5

Effect of pH and temperature on β-glucosidase activity of the selected BGLI- overexpressing transformant (T3). (A) pH profile was determined by incubating the enzyme (culture supernatant) at 70°C for 10 min at different pH, using 50 mM sodium citrate (pH 3.0- 6.0), sodium acetate (pH 4.0-6.0), MOPs (pH 6.0-8.0) and Tris buffer (pH 8.0-10.0). (B) The remaining β-glucosidase activity was determined (at 70°C in 50 mM sodium citrate buffer, pH 5.0 for 10 min) after incubating the enzyme at 25°C for 4 h at the different pHs. (C) Temperature profile was determined by incubating the enzyme (culture supernatant) in 50 mM sodium citrate buffer (pH 5.0) for 10 min at different temperature (30–90°C). (D) Thermal stability was carried out by incubating the enzyme in 50 mM sodium citrate buffer (pH 5.0) at different temperature (30–90°C) for 30, 60, 90 and 120 min before the remaining activity was assayed (at 70°C in 50 mM sodium citrate buffer, pH 5.0 for 10 min).