Evaluation of in vitro stability of a commercial protease

J.C.C.A Dias G.S. Santiago W.M. Ferreira E.O.S. Saliba A.P. Naranjo About the authors

This work aimed to evaluate the in vitro activity of a commercial protease (VEGPRO<FONT FACE=Symbol>â</FONT> ). The enzyme was incubated at 80ºC during 0, 0.5, 1, 5, 10 and 15 minutes. The gastric acidity effect was evaluated in the following treatments: pH 5.0 and pH 2.3 without pepsin and pH 2.3 with pepsin. The enzyme was incubated in calcium, copper, cobalt, manganese, magnesium and iron solutions to evaluate the effects of metalic ions. The activity of the commercial protease was maintained in all in vitro conditions tested.

Enzyme; ion; pH; estability; temperature


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