Canola Cake as a Potential Substrate for Proteolytic Enzymes Production by a Selected Strain of <i>Aspergillus oryzae</i>: Selection of Process Conditions and Product Characterization

<table>Zymogram analysis performed by sodium dodecyl sulfate polyacrylamide gel electrophoresis of extracts from <i>Aspergillus oryzae</i> CCBP 001. Experimental conditions: 15% (w/v) polyacrylamide, pH 8.8, and 0.1% (w/v) sodium dodecyl sulfate in the presence of gelatin. The molecular mass standards were myosin (200.0 kDa), <i>β</i>-galactosidase (116.2 kDa), phosphorylase b (97.4 kDa), bovine serum albumin (66.2 kDa), ovalbumin (45.0 kDa), carbonic anhydrase (31.0 kDa), trypsin inhibitor (21.5 kDa), lysozyme (15.5 kDa), and aprotinin (6.5 kDa).</table>

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Figure 6: Canola Cake as a Potential Substrate for Proteolytic Enzymes Production by a Selected Strain of <i>Aspergillus oryzae</i>: Selection of Process Conditions and Product Characterization 

Figure 6 | Canola Cake as a Potential Substrate for Proteolytic Enzymes Production by a Selected Strain of Aspergillus oryzae: Selection of Process Conditions and Product Characterization 