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Fig. 5 | BMC Biotechnology

Fig. 5

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

Fig. 5

Effect of sorbitol on the enzymatic conversion of rutin to isoquercitrin. a Incubated at 70 °C for 4 h with different concentration of sorbitol in disodium hydrogen phosphate-citrate buffer at pH 6.5, 8 mM of rutin, and 0.1 U/mL of α-L-rhamnosidase; (b) Incubated at 70 °C for 4 h with 1.5 M of sorbitol in disodium hydrogen phosphate-citrate buffer at pH range from 4.5 to 6.5, 8 mM of rutin, and 0.1 U/mL of α-L-rhamnosidase; (c) Incubated at 70 °C for 4 h with different concentration of rutin in disodium hydrogen phosphate-citrate buffer at pH 5.5, 1.5 M of sorbitol, and 0.1 U/mL of α-L-rhamnosidase; (d) Incubated at 70 °C for up to 12 h with different enzyme concentration without 1.5 M sorbitol in disodium hydrogen phosphate-citrate buffer at pH 5.5, 16 mM of rutin. e Incubated at 70 °C for up to 12 h with different enzyme concentration with 1.5 M sorbitol in disodium hydrogen phosphate-citrate buffer at pH 5.5, 16 mM of rutin. Each value represents the mean of three independent measurements

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