Table 4.

Substrate specificity of protease against different substrates. Enzyme activity in presence of casein was taken as control (100%).

Substrate	Relative activity (%)
Casein	100 ± 2.87
Gelatin	86.95 ± 2.32
Soybean	90.03 ± 2.15
BSA	73.9 ± 1.65
Haemoglobin	23.4 ± 0.32
Albumin	20.54 ± 0.31
Skimmed milk	17.7 ± 0.27