. Author manuscript; available in PMC: 2018 Jul 2.

Published in final edited form as: J Agric Food Chem. 2017 Mar 20;65(14):2965–2976. doi: 10.1021/acs.jafc.6b04982

Table 7.

Effect of pH on Enzyme Stability^a

	I-LacLM-ChBD		I-ChBD-LacLM		I-LacZ-ChBD
pH	k_in (h⁻¹)	τ_1/2 (h)	k_in (h⁻¹)	τ_1/2 (h)	k_in (h⁻¹)	τ_1/2 (h)
4	0.5318	1.303	2.161	0.321	0.0984	7.0
5	0.0373	18.583	0.0685	10.119	0.0035	198.0
6	0.0078	88.865	0.0106	65.391	0.0006	1155.2
6.5	0.0038	182.407	0.0061	113.630	0.0006	1155.2
7	0.077	9.002	0.0432	16.045	0.0008	866.4
8	0.718	0.965	1.0722	0.646	0.0087	79.7

Half-life times of the immobilized β-galactosidases were determined by incubating the enzymes at 30 °C (for I-LacLM-ChBD and I-ChBD-LacLM) or at 37 °C (for I-LacZ-ChBD in the presence of 10 mM MgCl₂) at different pH values.