Journal of Amino Acids / 2011 / Article / Fig 3

Research Article

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.
728082.fig.003a
(a)
728082.fig.003b
(b)

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