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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. 4 — a Effect of polyols on protease SPPS stability. b The combined effect of Ca²⁺ and sorbitol 10% (v/v) on protease SPPS stability at 90 °C. c Hydrolysis curves of casein protein treated with various purified enzymes. The purified proteases used were: SPPS (♦), SPTC (■), Flavourzyme® 500 L (●), and Thermolysin type X (▲)