Fig. 6
a Effect of pH on activity (■) and stability (▲) of xylanase from Aspergillus fumigatus R1. The effect of pH on xylanase activity was determined at 370C for 30 min. where as the stability at 370C after incubation for 1 h in various buffers. Buffers used: citrate (pH 4), acetate (pH 5), sodium-phosphate (pH 6-7), Tris (pH 8), glycine-NaOH (pH 9) and carbonate-bicarbonate (pH 10) (the results were obtained with triplicate sets of experiments). b Optimal temperature (■) and thermal stability (∆) of xylanase from Aspergillus fumigatus R1. The temperature profile was measured at different temperatures using optimum pH 5.0, 50 mM acetate buffer. For thermal stability, the enzyme was incubated at different temperatures (30-700C) in acetate buffer (pH 5) for 1 h. (the results were obtained with triplicate sets of experiments)