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

Figure 5

(a) The effect of temperature on the activity of the purified recombinant α-amylase. The α-amylase was assayed with starch as substrate in temperature ranging from 40°C to 80°C at pH 7.0 for 30 min. Data are presented as ±SD of triplicates. (b) Thermostability profile of purified recombinant α-amylase. The α-amylase was incubated at different temperature in potassium phosphate buffer (pH 7.0) and the activity was assayed at respective time interval. The symbols used are (▴) 60°C, (⧫) 65°C, and (■) 70°C. Data are presented as ±SD of triplicates.

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