Enzyme Research

Enzyme Research / 2010 / Article / Fig 2

Research Article

A Simple Enzymatic Method for Production of a Wide Variety of D-Amino Acids Using L-Amino Acid Oxidase from Rhodococcus sp. AIU Z-35-1

Figure 2

Effect of temperature on enzyme stability. The enzyme was incubated at 30–60°C for 60 min at pH 7.0, and its residual activity was assayed under standard assay condition of enzyme activity.
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