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. 2010 Dec 3;5(12):e15059. doi: 10.1371/journal.pone.0015059

Figure 4. Effect of pH and temperature on trypsin inhibition capacity of ovorubin.

Figure 4

Black line: negative control (no inhibitor); Red line: positive control (100% inhibition); Green line: pH = 7.4; Blue line: pH = 7.4+Ø; light blue line pH = 2.0; Violet line; pH = 2.0+Ø.