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Figure 3 | BMC Biotechnology

Figure 3

From: Preparation of lactose-free pasteurized milk with a recombinant thermostable β-glucosidase from Pyrococcus furiosus

Figure 3

Effects of temperature and pH on the recombinant β-glucosidase activity and stability. A. β-glucosidase activities, as measured by temperature optimum (circle) or temperature stability (square) are shown as a function of temperature ranging from 30°C – 120°C. All data are presented as the mean ± SD of triplicate determinations. B. β-glucosidase activities, as measured by pH optimum (circle) or pH stability (square) are shown as a function of pH ranging from pH4 – pH9. All data are presented as the mean ± SD of triplicate determinations.

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