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Effect of pH and temperature on glucoamylase activity and stability
The effect of pH on glucoamylase activity is measuring glucoamylase ac ...

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Effect of pH and temperature on glucoamylase activity and stability
The effect of pH on glucoamylase activity is measuring glucoamylase activity at different pH value of pH 3.0, 3.5, 4.0, 4.5, 5.0, 5.5, 6.0, 6.5, 7.0 at 37ºC. The effect of temperature on glucoamylase activity is measuring glucoamylase activity at different temperature of 25, 30, 35, 40, 45, 50, 55 and 60ºC at optimum pH.
  The effect of pH on glucoamylase stability was conducted by mixing 0.1mL enzyme with 0.9mL 0.1M buffer in different pH value (The buffers used were: citrate-phosphate buffer, pH 3.0¨C7.0; sodium-phosphate buffer, pH 6.0¨C8.0; Tris-HCl buffer, pH 7.0¨C9.0; and glycine-NaOH buffer, pH 8.5¨C12.0). The mixtures were incubated at 4ºCfor 24h, and the residue enzyme activity were measured. The effect of temperature on enzyme stability was conducted by incubating enzyme at 30, 35, 40, 45, and 50ºC for 1 h, and the residue enzyme activity were measured.
Each result of the character assay was showed by a scatter diagram with trend line, the highest activity was defined as 100%, other activity was defined as relative activity. The error bars represent the standard deviation of triplicate measurements.
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