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. 2016 Apr 11;11(4):e0152819. doi: 10.1371/journal.pone.0152819

Fig 5.

Fig 5

(A). Optimum pH (●-●) of purified protease from rice bran. Activity measurements were carried at 60°C, buffers used are specified in the methods. (B). Optimum temperature (●-●) for purified protease activity measurements were carried at pH 4.0. Respective temperatures were maintained ±1°C using a water bath. Values were expressed as mean ± SD (n = 3).