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

Figure 2. Reaction profiles obtained over the first 40 min at different temperatures.

Figure 2

The hydrolysis was performed using 0.5% (m/v) pectin, with the pectinase complex produced by Aspergillus niger CH4 in solid-state fermentation. Symbols: (•) 30°C, (▴) 40°C and (+) 50°C.