3.2. Effect of temperature on activity and stability of purified amylase
The optimum temperature of amylase was determined by measuring
its activity at different temperatures. As shown in Fig. 3(a),
the enzyme was active in a wide range of temperatures (between
20 C and 75 C) with optimum activity at a temperature of
70 C. The relative activities at 20 C and 75 C were approximately
64.1% and 80.2% of the initial activity, respectively. An analysis of
the thermal stability of the amylase indicated that the enzyme
retained more than 90% of its activity in the temperature range