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Figure 8 | SpringerPlus

Figure 8

From: Production and partial characterization of extracellular amylase enzyme from Bacillus amyloliquefaciens P-001

Figure 8

Thermal stability of enzyme. For the determination of thermostability of amylase, 1 ml of sodium phosphate buffer (pH 6.5) and 1 ml of enzyme solution containing test tubes were heated at different temperatures for 30 minutes in a shaking water bath. Then enzyme activity of the heat treated enzymes was then measured and the results are presented on graph. Bars represent means ± standard deviations for three replicates.

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