Proteases from Canavalia ensiformis: Active and Thermostable Enzymes with Potential of Application in Biotechnology

Figure 1

Effect of pH and temperature on peptidase activity of C. ensiformis extracts. Ten g of protein from extracts and the substrate L-TAME (0.125 mM) were used. The following buffers (50 mM) were used: sodium citrate (pH 4.0–6.5), Tris-HCl (pH 7.0–8.5), and sodium bicarbonate (pH 9.0–10). The effects of pH are shown for leaf extract in (a) and for stem, root, and seed extracts are shown in (b), and the effects of temperature on the leaf extract are shown in (c) and for stem, root, and seed extract are shown in (d). For the thermal stability of peptidase activity extracts (10 g of protein) were preincubated at 70°C up to 24 h without substrate.

(a)

(b)

(c)

(d)

(e)