Production, Purification, and Characterization of a Major Penicillium glabrum Xylanase Using Brewer's Spent Grain as Substrate
Figure 6
pH (a) and thermal (b) stabilities of purified P. glabrum xylanase. The enzymatic preparation was incubated without substrate with glycine-HCl buffer from pH 1.6 to 2.5 and McIlvaine buffer from pH 3.0 to 7.0 at 4 °C for 24 h (a); the enzymatic preparation was incubated at (▲) 50, (•) 55, and (■) 60 °C, without substrate (b). In both assays, the residual xylanase activity was assayed with McIlvaine buffer, pH 3.0, at 60 °C.
