Figures & data
Table 1. Immobilization of avocado phytase on Sepabead EC-EP
Figure 1. The effect of temperature on the activity of free (▴) and immobilized (▪) phytase activity (activities were assayed at indicated temperatures by using 2 mM sodium phytate prepared in 0.1 M acetate buffer at pH 5.0).
![Figure 1. The effect of temperature on the activity of free (▴) and immobilized (▪) phytase activity (activities were assayed at indicated temperatures by using 2 mM sodium phytate prepared in 0.1 M acetate buffer at pH 5.0).](/cms/asset/d833017f-802d-4927-acab-aa2d33f87542/ianb19_a_420055_f0001_b.gif)
Figure 2. Thermal stability of free (▴) and immobilized (▪) phytase (after incubation at indicated temperatures activities were assayed at 37°C by using 2 mM sodium phytate prepared in 0.1 M acetate buffer at pH 5.0).
![Figure 2. Thermal stability of free (▴) and immobilized (▪) phytase (after incubation at indicated temperatures activities were assayed at 37°C by using 2 mM sodium phytate prepared in 0.1 M acetate buffer at pH 5.0).](/cms/asset/753fda25-ec7d-4b4e-94c7-22b2858e3b62/ianb19_a_420055_f0002_b.gif)
Figure 3. The effect of pH on the activity of free (▴) and immobilized (▪) phytase (activities were assayed at 37°C by using 2 mM sodium phytate prepared in appropriate buffer solution).
![Figure 3. The effect of pH on the activity of free (▴) and immobilized (▪) phytase (activities were assayed at 37°C by using 2 mM sodium phytate prepared in appropriate buffer solution).](/cms/asset/e06f7132-6372-45c9-9a39-3fb0a549fa2a/ianb19_a_420055_f0003_b.gif)
Figure 4. pH stability of free (▴) and immobilized (▪) phytase (after incubation at indicated pH's activities were assayed at 37°C by using 2 mM sodium phytate prepared in 0.1 M acetate buffer at pH 5.0).
![Figure 4. pH stability of free (▴) and immobilized (▪) phytase (after incubation at indicated pH's activities were assayed at 37°C by using 2 mM sodium phytate prepared in 0.1 M acetate buffer at pH 5.0).](/cms/asset/d76cb206-73d7-4673-8afd-4169e11d4954/ianb19_a_420055_f0004_b.gif)
Figure 5. Repeated use of immobilized phytase at 37°C (▴) and 60°C (▪) (activities were assayed at 37°C by using 2 mM sodium phytate prepared in 0.1 M acetate buffer at pH 5.0).
![Figure 5. Repeated use of immobilized phytase at 37°C (▴) and 60°C (▪) (activities were assayed at 37°C by using 2 mM sodium phytate prepared in 0.1 M acetate buffer at pH 5.0).](/cms/asset/fa7a17f6-4a36-4eb0-88ae-fe6c9b4fb1ec/ianb19_a_420055_f0005_b.gif)
Figure 6. Storage stability of free (▴) and immobilized (▪) phytase (activities were assayed at 37°C by using 2 mM sodium phytate prepared in 0.1 M acetate buffer at pH 5.0).
![Figure 6. Storage stability of free (▴) and immobilized (▪) phytase (activities were assayed at 37°C by using 2 mM sodium phytate prepared in 0.1 M acetate buffer at pH 5.0).](/cms/asset/fa4a4b19-a4e1-4740-94db-8751d8b988ae/ianb19_a_420055_f0006_b.gif)
Table 2. The effects of some minerals and ions on free (a) and immobilized (b) enzymes