Heterologous, Expression, and Characterization of Thermostable Glucoamylase Derived from Aspergillus flavus NSH9 in Pichia pastoris

Figure 5

Characterization of the recombinant glucoamylase. (a) Effect of pH on enzyme activity. (b) Effect of temperature on enzyme activity. (c) pH stability of enzyme after 24-hour incubation at 25°C, and the assay condition was at optimum pH (pH 5.0) and temperature (70°C). (d) Thermostability of recombinant glucoamylase at 70°C in two different conditions (diluted enzyme in 0.1 M sodium acetate buffer at pH 5.0 and diluted enzyme in water); assay condition was at optimum pH (pH 5.0) and temperature (70°C). Each value in the panel represents the mean ± SD ().

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