Figure 8. (a) Thermal stability, (b) pH stability for free and immobilized phytase

From

Preparation and Properties of Purified Phytase from Oakbug Milkcap (Lactarius Quietus) Immobilised on Coated Chitosan with Iron Nano Particles and Investigation of Its Usability in Food Industry

Hicran Onem, Hayrunnisa Nadaroglu

Journal of Food and Nutrition Research. 2014, 2(12), 938-945 doi:10.12691/jfnr-2-12-13