Figure 5. Effect of pH on proteinase activity of pineapple, green kiwifruit and papaya extracts using bodipy ovalbumin (A) & bodipy soy protein (B) as substrates

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