Fig. 2
From: Biochemical and synergistic properties of a novel alpha‐amylase from Chinese nong‐flavor Daqu
Effects of pH and temperature on the stability of NFAmy13B. The pH and temperature stability were determined from pH 3 to 13 and from 40 to 64 °C, respectively (a); Stability of NFAmy13B at pH 11, 12, and 13 were detected with different incubation times (b); Thermostability of NFAmy13B at 45, 50, 55, and 60 °C were measured with or without CaCl2, respectively (c). Each experiment was performed in quadruplicate