FIG 5.

Effect of temperature and pH on the activity and stability of the novel rAmyM. (a) For determination of the optimal temperature, the recombinant enzyme was incubated in Tris-HCl buffer (50 mM; pH 7.0) for 5 min at different temperatures (20°C to 80°C). (b) Thermostability of the recombinant amylase. Activity was measured under optimal conditions after incubation of the enzyme at the indicated temperatures for 1 h. (c) For the determination of optimized pH, the recombinant enzyme was incubated for 10 min at 50°C in universal buffer (pH 3.0 to 10.0). (d) Stability of the recombinant amylase at different pH values. The enzyme activity was measured under optimal conditions in Tris-HCl buffer (50 mM at pH 7.0 and at 50°C for 10 min) after incubation of the purified enzyme with buffers with various pH values at 4°C for 24 h.