Table 4.
Substrate specificity of GsProS8. Different letters (a-h) on the same column indicated significant (p < 0.05) differences among samples*
| Substrate | Specific activity (U/mg) |
Relative activity (%) |
|---|---|---|
| Casein | 3560.5 ± 15.8a | 100 |
| Whey protein | 3277.0 ± 19.8b | 92.1 |
| Skim milk powder | 3044.8 ± 13.6c | 85.5 |
| Hemoglobin | 2161.4 ± 54.2d | 60.7 |
| Soybean protein isolate | 2025.8 ± 45.2d | 56.9 |
| Bovine serum albumin | 1627.2 ± 22.6e | 45.7 |
| Protamine | 1333.4 ± 6.8f | 37.5 |
| Myoglobin | 1312.9 ± 33.9f | 36.9 |
| Azocasein | 1109.5 ± 0.1g | 31.2 |
| Gelatin | 374.1 ± 1.6h | 10.5 |
*Enzymatic reaction was carried out using different substrates at 50 °C in 0.05 mol/L MOPS buffer (pH 8.5). Specific activity was shown as mean ± SD (n = 3). Relative activity was expressed as a percentage of the activity when casein as a substrate (the control)