Figure 3

pH effect on enzyme activity (A) and stability (B) of SL1. Optimal pH was determined with olive oil emulsion at 60°C under the standard conditions. Stability was analysed after preincubating the crude enzyme for 24 h in different buffer solutions at various pH ranging from 3 to 12. Temperature effect of on SL1 activity (C) and stability (D). For temperature stability the crude enzyme was preincubated at different temperatures for 1 h and the remaining activity was measured under the standard conditions. The activity of the enzyme before incubation was taken as 100%. Values presented are the mean of triplicate analyses.