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Paper Details

Optimization and Characterization of Proteases Produced by Different Species of Aspergillus in Special Reference to pH: A Review

Seema Tiwari1, Sunil Tiwari2, Rashmi Arnold3, Arti Saxena4, Sunil K. Pandey5 and Neeti Mishra6

Journal Title:Journal of Chemical, Biological and physical sciences
Abstract


pH is the most important factor, which markedly influences the enzyme activity. Enzymes are affected by changes in pH. Extremely high or low pH values generally result in complete loss of activity of enzymes. The pH optimum of the acidic protease enzyme was determined using buffer solutions of different pH using the following buffers at 0.5 M concentration: acetate (pH 4-6), phosphate (pH 7.5, 8.5) and Tris-HCl (pH 10). The present study was undertaken to describe the optimization and characterization of proteases produced by different species of Aspergillus in special reference to pH.

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