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Fig. 4 | BMC Biotechnology

Fig. 4

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

Fig. 4

a Effect of polyols on protease SPPS stability. b The combined effect of Ca2+ and sorbitol 10% (v/v) on protease SPPS stability at 90 °C. c Hydrolysis curves of casein protein treated with various purified enzymes. The purified proteases used were: SPPS (♦), SPTC (■), Flavourzyme® 500 L (●), and Thermolysin type X (▲)

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BMC Biotechnology

ISSN: 1472-6750

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