Table 1.
Protein substrates | Efficiency of cleavage (n = 5) |
---|---|
Casein | 58% (± 2%) |
Denatured casein | 67% (± 5%) |
BSA | n.c. |
Denatured BSA | n.c. |
Gelatin | n.c. |
n.c. not cleaved.
Proteolytic activity of purified PvNod41 was tested against several model substrates. The assays were performed as described in "Methods". Efficiency of cleavage was compared to that of trypsin.