Production of Fungal Amylases Using Cheap, Readily Available Agriresidues, for Potential Application in Textile Industry

Table 4

Effect of temperature on amylase production and supernatant protein concentration.

Temperature (°C)	Amylase activity (U/mL)	Protein concentration (mg/mL)
25	262.8±0.9	7.3±0.42
30	291.1±1.1	7.4±0.5
35	337.4±0.5	7.9±0.14
40	301.8±0.9	7.4±0.23
45	264.0±1.2	7.1±0.33
50	229.5±2.3	6.3±0.21

±: standard deviation from the mean.
Fermentation conditions: incubation period, days = 6; pH = 6.0.
Assay conditions: incubation time, minutes = 30; temperature, °C = 40; pH = 6.0.