Production and Partial Characterization of α-Amylase Enzyme from Marine Actinomycetes

Figure 5

Characterization of purified amylase enzyme production by Streptomyces rochei HMM 13: (a) pH effect; (b) temperature effect; (c) thermal stability; (d) Km and Vmax value; (e) effect of salt concentration; (f) metal ion effect.

(a)

(b)

(c)

(d)

(e)

(f)