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. 2016 Nov 3;7:1639. doi: 10.3389/fpls.2016.01639

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Copyright © 2016 Wong, Tan, Serra, Xiao, Sze, Yang and Tam.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Stability assays of ginkgotide gB5. (A) Thermal stability of gB5 incubated at 100°C for 1 h. ^∗ Represents the degraded products. (B) Acidic condition stability of gB5 incubated in 1N HCl (pH 2.0) for 1 h. Exo- and endo-peptidase enzymatic stability of gB5 against (C) trypsin, (D) carboxypeptidase and (E) aminopeptidase, respectively for 6 h in buffer as suggest by manufactures at 37°C. The molecular weight of the peak was determined by MALDI-MS.