Skip to main content
Fig. 3 | BMC Biotechnology

Fig. 3

From: Purification and biochemical characterization of a novel thermostable protease from the oyster mushroom Pleurotus sajor-caju strain CTM10057 with industrial interest

Fig. 3

Physico-chemical proprieties of the purified protease SPPS from Pleurotus sajor-caju strain CTM 10057. Effects of pH on the activity (a) and stability (b) of SPPS. The activity of the enzyme at pH 9.5 was taken as 100%. Effects of the thermoactivity (c) and thermostability (d) of SPPS. The enzyme was pre-incubated for 12 h in the presence and absence of CaCl2 (2 mM) at temperatures ranging from 80, 90, and 100 °C. The activity of the non-heated enzyme was taken as 100%. Each point represents the mean (n = 3) ± standard deviation

Back to article page

BMC Biotechnology

ISSN: 1472-6750

Contact us