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. 2014 Oct 22;9(10):e109529. doi: 10.1371/journal.pone.0109529

Figure 1. Detailed profile for the hydrolysis of pectin during the first 40 min of the reaction.

Figure 1

The hydrolysis was performed at 40°C, with an initial pectin concentration of 0.5% (w/v), using the pectinase complex produced by Aspergillus niger CH4 in solid-state fermentation. The reaction was undertaken in triplicate. The mean values for each time were plotted, with the error bars representing the standard error of the mean. The curve represents the best fitting fifth-order polynomial.