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Table 3 Surface hydrophobicity values of α-L-rhamnosidase with and without sorbitol before and after incubation

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

Samples H0 valuesc
Controla 41483 ± 179.0
No additivesb 289507 ± 112.1
0.6 M Sorbitolb 368005 ± 110.5
1.0 M Sorbitolb 357237 ± 238.1
  1. aControl, α-L-Rhamnosidase before heating
  2. bSamples after heating at 70 °C for 4 h
  3. cValues are the means ± SD (n = 3)
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