Figure 3 in Amylase in the hepatopancreas of a euryhaline burrowing crab: characteristics and modulation

Figure 3. Effect of temperature, NaCl concentrations, various ions, and Ca2+ on amylolytic activity of partially purified amylase from hepatopancreas of N. granulata. (a) Effect of temperature (4–70 °C). The activity was measured at pH 5.2 in the presence of 15 mg mL–1 of starch. The activity values are expressed in relation to the activity at 30 °C (100% = 4.3 mg maltose mg–1 protein min–1). (b) Effect of NaCl concentrations (0–4 M). The activity was measured at pH 5.2 and 30 °C in the presence of 15 mg mL–1 of starch. The activity values are expressed in relation to the activity in the absence of NaCl (100% = 6.16 mg maltose mg–1 protein min–1). (c) Effect of ions. The activity was measured in the presence of 15 mg mL–1 of starch at pH 5.2, 30 °C, in the absence (control) or the presence of the indicated ions (5 mM) (chloride or sulfate salts). The activity values are expressed in relation to the control (100% = 7.5 mg maltose mg–1 protein min–1). (d) Effect of Ca2+. The activity was determined in the presence of 15 mg mL–1 of starch at pH 5.2, 30 °C, in the absence or presence of 5 mM CaCl2, 5 mM EDTA, or both. The activity values are expressed in relation to the activity in the absence of CaCl2 or EDTA (100% = 3.3 mg maltose mg–1 protein min–1). The values are the average of triplicate assays.