Skip to main content
AMB Express
Fig. 2 | AMB Express

Fig. 2

From: Effect of CBM1 and linker region on enzymatic properties of a novel thermostable dimeric GH10 xylanase (Xyn10A) from filamentous fungus Aspergillus fumigatus Z5

Fig. 2

Temperature and pH properties for Xyn10A, Xyn10AdC and Xyn10AdLC. a Effects of the different temperatures on xylanase activities of the three purified xylanases (Xyn10A, Xyn10AdC and Xyn10AdLC). b Thermostability of the three purified xylanases (Xyn10A, Xyn10AdC and Xyn10AdLC), which were incubated in different temperatures until 6 h, and then xylanase activities were determined in six sampling points (0, 10, 30 min, 1, 2, 4, 6 h). Grey color represents their performances at 40 °C, purple color represents 50 °C, red color represents 60 °C, black color represents 70 °C, yellow color represents 80 °C, blue color represents 90 °C. c Effect of the pH on xylanase activities. pH buffers include 50 mM citrate buffer (circle, pH 2.0–6.0), 50 mM PBS buffer (diamond, pH 6.0–8.0), and 50 mM glycine–NaOH (triangle, pH 8.0–11.0); d pH stability of the three expressed xylanases (Xyn10A, Xyn10AdC and Xyn10AdLC). Each xylanase was incubated in the solutions with different pHs for 1 h at 4 °C, and then residual xylanase activity was determined. The bars stand for the standard errors of three replicates

Back to article page