Fig. 5.

Fig. 5. Enzymatic properties of T26GAL. A, B, and C indicate the effect of pH (pH 4.0–5.0 in disodium hydrogen phosphate-citrate buffer, pH 5.0–9.0 in phosphate buffer, pH 9.0–11.0 in sodium hydroxide-glycine buffer), temperature, and metal ions on α-galactosidase enzyme activity, respectively. The data represent the mean and standard deviation from three independent experiments. Values with different letters indicate significant differences (one-way ANOVA with the Student- Newman-Keuls method, p < 0.05).

© J. Microbiol. Biotechnol.