Purification and Characterization of Asparaginase from Phaseolus vulgaris Seeds

Figure 8

Thermal stability of asparaginase I from P. vulgaris. The reaction mixture was preincubated at various temperatures for 60 min prior to substrate addition, followed by cooling in an ice bath. The enzyme activity was measured using the standard assay method as previously described. Activity at zero time was taken as 100% activity.