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Fig. 2 | BMC Biotechnology

Fig. 2

From: Enhancing the thermostability of α-L-rhamnosidase from Aspergillus terreus and the enzymatic conversion of rutin to isoquercitrin by adding sorbitol

Fig. 2

a Thermal stability profile of α-L-rhamnosidase with and without 2.0 M of sorbitol incubated at different temperatures ranging from 60 °C to 85 °C for 10 min. b The kinetics of thermal inactivation of α-L-rhamnosidase without sorbitol incubated at different temperatures ranging from 65 to 75 °C for several time intervals. c The kinetics of thermal inactivation of α-L-rhamnosidase with sorbitol incubated at different temperatures ranging from 65 to 75 °C for several time intervals. The level of thermostability before each incubation was defined as 100%. Each value represents the mean of three independent measurements

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