Expression and Characterization of Geobacillus stearothermophilus SR74 Recombinant α-Amylase in Pichia pastoris

Figure 4

(a) The effect of pH on the activity of the purified recombinant α-amylase. The α-amylase was assayed at various pH conditions ranging from pH 4.0 to pH 12.0 and assayed by spectrophotometric means. Data are presented as ±SD of triplicates. (b) The effect of pH on the stability of purified recombinant α-amylase. The α-amylase was incubated at 60°C for 30 min at various pH conditions ranging from pH 4.0 to pH 12.0 and assayed by spectrophotometric means. Data are presented as ±SD of triplicates.

(a)

(b)