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Fig. 2 | BMC Biotechnology

Fig. 2

From: Biochemical characterization and insights into the potency of the acidic Aspergillus niger NRC114 purified α-galactosidase in removing raffinose family oligosaccharides from soymilk yogurt

Fig. 2

(a) Effect of incubation period on α-galactosidase activity. The α-galactosidase activity was assessed at different time intervals between (0–60 min) at 60 °C. pNP-α-D-Gal was incubated with the pure enzyme (25.39 U/mL) and citrate phosphate buffer pH 4.5 (0.1 M), and then the released pNP was determined. (b) Effect of temperature, and (c) effect of pH on α-galactosidase activity. The vertical bars show the standard deviation values, and each value reflects the mean of three replicate measurements

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BMC Biotechnology

ISSN: 1472-6750

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