FIG 4.

Synergistic effects of AbF51 with three endo-xylanases. A series of enzyme combinations (molar ratio) were used. All the reactions were performed at 70°C against wheat arabinoxylan (0.8%) for three time durations (1 h, 12 h, and 24 h). Reducing sugars were measured by the DNS method. (a) Reducing sugars obtained by AbF51 singly or in combination with XynA. (b) Sugar released by the combined activities of AbF51 and XynA-TM. (c) Sugar released by the combined activities of AbF51 and XynB. (d) Degree of synergy obtained by coupling the action of AbF51 with that of the endoxylanases (separately) for three time durations. Degree of synergy is defined as the ratio of the amounts of saccharides released from the simultaneous activities to the sum of that released by the individual enzyme.