Gene Expression and Molecular Characterization of a Xylanase from Chicken Cecum Metagenome

Figure 6

Effects of pH and temperature on the activity and the stability of the purified . (a) Effect of pH on activity at pH 3.0 to 11.0. The maximum activity was detected at pH 5.5 and was taken as 100%. (b) The pH stability of , incubated at pH 3.0 to pH 11.0 for 30 min and 60 min, at 50°C. (c) Effect of different temperatures on the activity of . The maximum activity was detected at 45°C. (d) Thermal stability after incubation at 45°C to 70°C for various times. The data were presented as mean ± SD ().

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