Figure 12. Resilience of fruit extract proteinases to acid conditions. Extracts were placed in pH 2. pH 2.5 or pH 4.5 as shown for 10 minutes at room temperature, then the pH was adjusted to pH 4.5 before the addition of bodipy-casein substrate


Proteinase Activities of Kiwifruit, Pineapple and Papaya Using Ovalbumin, Soy Protein, Casein and Bovine Serum Albumin as Substrates

Harry Martin

Journal of Food and Nutrition Research. 2017, 5(4), 214-225 doi:10.12691/jfnr-5-4-3