Figure 6.

Properties of purified H. lacusprofundi β-galactosidase. Effect of various parameters on enzyme activity: (A) varying KCl (blue, ◊), NaCl (red, □) concentrations, measured at 37°C and pH 6.5, (B) varying pH (red, □), measured at 37°C and 4.0 KCl, and varying temperature (blue, ◊), measured at pH 6.5 and 4.0 KCl. Enzyme activity (%) was defined as the percentage of activity detected with respect to the maximum observed β-galactosidase activity in each series. Values are the average of triplicate experiments with standard deviation shown with error bars.

Karan et al. BMC Biotechnology 2013 13:3   doi:10.1186/1472-6750-13-3
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