Production and Characterization of Lipases by Two New Isolates of Aspergillus through Solid-State and Submerged Fermentation

Table 3

Thermal deactivation constant (), correlation coefficients of regressions (), and times of half-lives () of enzymatic extracts of solid-state fermentation at temperatures of 35°C to 90°C.

Temperature (°C)	(min^−1)		(min)
35	0.0019	0.985	364.74
40	0.0027	0.954	256.67
50	0.0100	0.966	69.30
60	0.0234	0.976	29.62
70	0.0233	0.971	29.74
80	0.0516	0.991	13.43
90	0.0630	0.968	11.00