The Improvement of The Endogenous Antioxidant Property of Stone Fish (<i>Actinopyga lecanora</i>) Tissue Using Enzymatic Proteolysis

<div class="floats-full-page floats-full-page-other"><h2>Table 1</h2><div class="floats-full-page-caption">Optimum conditions used for enzymatic proteolysis of stone fish.</div><div class="floats-full-page-content"><table class="table-group" id="tab1"><tr><td><table class="table"><tr><td class="thead-hr" colspan="4"><hr /></td></tr><tr class="thead"><td align="left">Enzyme</td><td align="center">Buffer (50 mM)</td><td align="center">pH</td><td align="center">Temperature (°C)</td></tr><tr><td class="thead-hr" colspan="4"><hr /></td></tr><tr><td align="left">Alcalase</td><td align="center">Borate buffer</td><td align="center">7.9</td><td align="center">55</td></tr><tr><td align="left">Bromelain</td><td align="center">Acetate buffer</td><td align="center">4.5</td><td align="center">50</td></tr><tr><td align="left">Flavourzyme</td><td align="center">Phosphate buffer</td><td align="center">6.5</td><td align="center">50</td></tr><tr><td align="left">Papain</td><td align="center">Phosphate buffer</td><td align="center">6.5</td><td align="center">55</td></tr><tr><td align="left">Pepsin</td><td align="center">Acetate buffer</td><td align="center">3.6</td><td align="center">37</td></tr><tr><td align="left">Trypsin</td><td align="center">Phosphate buffer</td><td align="center">6.9</td><td align="center">37</td></tr><tr class="table-tr"><td colspan="4"><hr class="tbody-hr" /></td></tr></table></td></tr></table></div></div>

Table 1 | The Improvement of The Endogenous Antioxidant Property of Stone Fish (<i>Actinopyga lecanora</i>) Tissue Using Enzymatic Proteolysis

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Table 1: The Improvement of The Endogenous Antioxidant Property of Stone Fish (<i>Actinopyga lecanora</i>) Tissue Using Enzymatic Proteolysis

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Table 1 | The Improvement of The Endogenous Antioxidant Property of Stone Fish (Actinopyga lecanora) Tissue Using Enzymatic Proteolysis

Table 1

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