Mackerel Trypsin Purified from Defatted Viscera by Supercritical Carbon Dioxide
Figure 3
pH and temperature stability of SC-T. (a) The enzyme was kept at 30°C for 30 min and pH 4.0–11.0, and then the remaining activity at 30°C and pH 8.0 was determined. (b) The enzyme was kept at 20–70°C for 15 min and pH 8.0, and then the remaining activity at 30°C and pH 8.0 was determined.
