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Fig. 4 | AMB Express

Fig. 4

From: Lyoprotection and stabilization of laccase extract from Coriolus hirsutus, using selected additives

Fig. 4

The thermostability profiles of the residual laccase activity in the lyophilized enzymatic extract from Coriolus hirsutus, after incubation at a 4, b 25 and c 50 °C. The reaction mixture contains the enzymatic preparations including the control being the lyophilized enzyme without additive (black circle) with 2.5% (w/v) mannitol (black down-pointing triangle) and 2.5% (w/v) dextran 15 to 25 kDa (black square) as additive. The residual laccase activity (%) was defined as the specific activity of each treated enzyme extract at a defined temperature and time in comparison to that at time zero of each incubation temperature

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