Figure 4. (A) Digestion of bodipy--casein with pineapple green kiwifruit, gold kiwifruit and papaya extracts across a pH range pH2 – pH9 (B) [inset] (Fluorescence at 30minutes)

From

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