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. 2018 Jun 27;2018:3258383. doi: 10.1155/2018/3258383

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Copyright © 2018 Xiaofei Wang et al.

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

PMC Copyright notice

The effects of temperature and pH on the activity and stability of Amy175. (a) The effect of temperature on the activity of Amy175 was determined at the range of 0-60°C. The activity at 25°C was defined as 100%. (b) The thermostability of Amy175 was analyzed by preincubating the enzyme at 30, 40, and 50°C for the given times. The activity at 0 min was defined as 100%. (c) The effect of pH on the activity of Amy175 was measured at different pH (5.0-11.0), with the activity at pH 8.0 as 100%. (d) The pH stability of Amy175 was analyzed by preincubating enzyme at different pH (5.0-11.0) at 25°C for 1 h and the residual activity was determined at pH 8.0. The residual activity after preincubation at pH 8.0 was defined as 100%. Error bars represent the standard deviation of three independent measurements.