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Fig. 4 | Microbial Cell Factories

Fig. 4

From: Expression, biochemical and structural characterization of high-specific-activity β-amylase from Bacillus aryabhattai GEL-09 for application in starch hydrolysis

Fig. 4

The effects of temperature, pH, and metal ions on AmyBa activity. A The effect of pH on AmyBa activity. Reaction were performed in different buffers [50 mM Acetate buffer (4.0–5.5), MES (5.5–6.7), and Tris-HCl (7.0–8.0)] at 50 °C. B The effect of pH on AmyBa stability as measured by incubating the enzyme for 12 h in buffer with a pH range of 4.0 to 8.0 at 4 °C. The enzyme activity pre-incubation was established at 100% under optimal conditions. C The effect of temperature on AmyBa activity. The reaction was performed in buffer [50 mM MES (pH 6.5)] at different temperatures (30–70 °C) for 10 min. D The thermal stability of AmyBa was determined at 50 °C and pH 6.5, with hydrolase activity periodically measured. E Effect of metal ions and chelating agents on AmyBa activity (gray, 1 mM; and white, 5 mM)

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Microbial Cell Factories

ISSN: 1475-2859

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