Skip to main content

Advertisement

Fig. 6 | SpringerPlus

Fig. 6

From: Preliminary characterization of a novel β-agarase from Thalassospira profundimonas

Fig. 6

Effects of temperature and pH on the activity and stability of agarase-fst. a The effect of temperature. The agarase activity assaying was performed at pH 8 (20 mM Tris/HCl) with DNS method at different temperatures (20–60 °C). The maximum value (1.04 U ml−1) observed at 45 °C was considered 100 %. Thermostability of the enzyme was determined at 45 °C after preincubated at different temperatures (20–60 °C) for 1 h. The highest activity obtained was taken to be 100 %. Filled circles, optimum temperature; open squares, thermostability. b The effect of pH. The agarase activity assaying was performed at 45 °C at different pH conditions. The highest activity (0.96 U ml−1) obtained at pH 8 was considered 100 %. 20 mM sodium acetate buffer (pH 3–6), 20 mM Tris/HClbuffer (pH 7–9) and 20 mM glycine–NaOH buffer (pH 10). Filled circles, optimum pH; open squares pH stability

Back to article page