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Figure 2 | BMC Chemistry

Figure 2

From: Metal-sensitive and thermostable trypsin from the crevalle jack (Caranx hippos) pyloric caeca: purification and characterization

Figure 2

Effects of (a) pH, (b) temperature, and (c) thermal stability on crevalle jack purified trypsin. Samples (quadruplicate) of purified enzyme (30 μl) were assayed at pH values from 6.0 to 10.5 (Tris–HCl buffer) at temperatures ranging from 10 to 65°C. Thermal stability was determined by assaying (in quadruplicate) the enzyme activity at 25°C after pre-incubation for 30 min at temperatures ranging from 30 to 60°C.

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BMC Chemistry

ISSN: 2661-801X

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