Figure 4.

Effect of pH stability on protease activity. The effect of pH on the stability on protease was studied by pre-incubating the enzyme with 0.05 M buffers covering the pH range of 6.5-12.0. 0.5 ml enzyme samples were added to 1 ml of different buffer and pre-incubated at 4°C for 24 h. Then residual activity in each sample was determined by standard protease assay and compared with the control sample kept at 4°C without any buffer. Bars represent means ± standard deviations for three replicates.