English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Effects of pH values, sodium chloride, calcium chloride, enzyme concentrations and storage temperatures on the proteolytic activities of crude bromelain, cichorium and papain extracts were studied. The increase of each pH values, sodium chloride percentages and temperatures showed an increase and then decrease in the proteolytic activities of crude-plant-enzymes. The experimental results suggests that the proteolytic activities of crude-plant-enzymes extracts significantly (p<0.05) decreased with the increase of calcium chloride, while decreased during the storage with cooling and freezing conditions. Ultimately, the proteolytic activities of crude bromelain, cichorium and papain extracts were increased significantly (p<0.05) with increase of enzyme concentrations

Effect of some Factors on the Proteolytic Activities of Bromelain, Cichorium and Papain Extracts