FIGURE 4.

Effect of pH and temperature on the activity and stability of free (black line) and immobilized β-glucosidase (red line). (A) Effect of pH on activity of free () and immobilized β-glucosidase (). (B) Effect of pH on stability of free () and immobilized β-glucosidase (). (C) Effect of temperature on activity of free () and immobilized β-glucosidase (). (D) Effect of temperature on stability of free () and immobilized β-glucosidase (). Data points are the average of triplicate measurements, and error bars represent the standard deviation.