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Figure 1

From: Bioprocess and biotechnology: effect of xylanase from Aspergillus niger and Aspergillus flavus on pulp biobleaching and enzyme production using agroindustrial residues as substract

Figure 1

Characterization of the xylanases from A. niger and A. flavus. Thermostability of the xylanase of A. niger (A) and A. flavus (B) were determined using McIlvaine buffer pH 5.0 at 60°C after incubating the enzymes on temperatures of 45 (■), 50 (●) and 55°C (▲). Thermostability of the xylanases at 55 (A. niger) (C) and 50°C (A. flavus) (D), without additives (■), and with 5% glycerol (●) and polyethyleneglycol (▲). pH stability of A. niger (E) and A. flavus (F) were determined incubating both enzymes at different pHs (3.0 - 8.0) at 0°C, during 1 hour and after the residual activities were determined at 60°C, pH 5.0.

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