Fig. 3.

a Effect of temperature on enzyme activity. The purified CmSP activity was measured using casein as a substrate at temperature ranging from 5 to 100 °C for 30 min. The residual protease activity of CmSP was measured using casein substrate. b Effect of pH on enzyme activity. The enzyme activity was measured by using casein as a substrate at various pH. The buffers used for 50 mM sodium acetate (pH 3–6), 50 mM sodium phosphate (pH 6–7) and was 50 mM Tris–HCl buffer (pH 7.0–9.5). The residual activity of purified CmSP protease at different pH was measured using casein substrate