Heid
27th April, 2003, 11:34 PM
Hi
Im doing this project at the moment for college, on proteolytic enzymes. :(
Two protease enzymes in particular im doing an in depth study of......Bromelain (from Pineapples, sometimes spelled Bromelaine) and Papain (from Papaya fruit).
Ive looked all through google etc but not had much luck in finding any real usefull info. Derek helped me out last night but im still looking for some info on basic stuff like What is the Ideal pH? and ideal temperature of use of the enzymes and what does the structure look like.
Anyone with any info, or links to where i could find it would be much appreciated
Cheers
Neil :user:
Im doing this project at the moment for college, on proteolytic enzymes. :(
Two protease enzymes in particular im doing an in depth study of......Bromelain (from Pineapples, sometimes spelled Bromelaine) and Papain (from Papaya fruit).
Ive looked all through google etc but not had much luck in finding any real usefull info. Derek helped me out last night but im still looking for some info on basic stuff like What is the Ideal pH? and ideal temperature of use of the enzymes and what does the structure look like.
Anyone with any info, or links to where i could find it would be much appreciated
Cheers
Neil :user: