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. 2019 Jul 1;19:43. doi: 10.1186/s12896-019-0536-4

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© The Author(s). 2019

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 3 — Physico-chemical proprieties of the purified protease SPPS from Pleurotus sajor-caju strain CTM 10057. Effects of pH on the activity (a) and stability (b) of SPPS. The activity of the enzyme at pH 9.5 was taken as 100%. Effects of the thermoactivity (c) and thermostability (d) of SPPS. The enzyme was pre-incubated for 12 h in the presence and absence of CaCl₂ (2 mM) at temperatures ranging from 80, 90, and 100 °C. The activity of the non-heated enzyme was taken as 100%. Each point represents the mean (n = 3) ± standard deviation