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. 2018 Jul 30;7:1151. [Version 1] doi: 10.12688/f1000research.15642.1

Figure 5. Effect of temperature on the caseinolytic property of the protease.

Figure 5.

Protease activity of the pooled pure fractions on β-casein degradation is plotted against different temperature (4, 25, 37, 55 and 70°C) at pH 8. Free tyrosine liberated due to β-casein degradation was measured as described earlier.