Table 5.

Proteolytic activity of the papain in the presence of glutaraldehyde, polyethyleneimine, and tripolyphosphate, for 120 minutes at 27°C.

Concentration (%)	Glutaraldehyde (U/mL)	Polyethyleneimine (PEI) (U/mL)	Sodium tripolyphosphate (U/mL)
Control	2.04 ± 0.04a	2.68 ± 0.09a	2.61 ± 0.07a
0.1	0.18 ± 0.06b	3.01 ± 0.04b	1.68 ± 0.09b
0.5	0.13 ± 0.01b	2.25 ± 0.24c	1.47 ± 0.10c
1.0	0.12 ± 0.00b	0.96 ± 0.07d	1.43 ± 0.09c
1.5	0.12 ± 0.02b	0.81 ± 0.08d	0.88 ± 0.10d
2.0	0.11 ± 0.02b	0.58 ± 0.06d	0.55 ± 0.04e
5.0	0.01 ± 0.01c	0.74 ± 0.14d	0.48 ± 0.09e
10.0	0.00 ± 0.00c	0.59 ± 0.27d	0.34 ± 0.00e

Obs. different letters indicate that they are statistically different (P < 0.05). Papain concentration was 10 g·L⁻¹ (1%—w·v⁻¹).