Electronic Journal of Biotechnology ISSN: 0717-3458
  © 2005 by Universidad Católica de Valparaíso -- Chile
Vol. 8 No.2, Issue of August 15, 2005 
 




Figure 8. Thermostability of crude peroxidase enzyme fractions at three different temperatures (50, 60 and 70ºC) recorded for 40 min time period. About 500 μl of the crude enzyme extract prepared at different pH was incubated at three different temperatures and the rate of loss of activity was monitored by taking 10 μl from each of the treatments and measuring the activity i.e., dA min-1 at 460 nm. The data is the average of 5 replicates of two independent experiments.

Supported by UNESCO / MIRCEN network