Skip to main content
Fig. 2 | Bulletin of the National Research Centre

Fig. 2

From: Purification and characterization of actinidin from Actinidia deliciosa and its utilization in inactivation of α-amylase

Fig. 2

a Effect of temperature on purified actinidin activity. b Effect of pH (3.5–8.5) on actinidin activity. c Effect of the substrate (casein) on the actinidin activity. d Effect of incubation time on the actinidin activity. e Effect of temperature on actinidin stability. f Influence of metal ions (2 mM) on actinidin activity. g Lineweaver–Burk plot of purified actinidin using casein as a substrate

Back to article page