Estudio de la actividad enzimática de la enzima comercial papaína a diferentes pH, temperatura y concentración de sustrato

The objective of this research was to study the enzymatic activity of the commercial enzyme papain at different pH levels, temperatures, and substrate concentrations. This experimental study consisted of 180 g of casein and 96 g of commercial papain enzyme, divided into 2 g for each test. The indepe...

• Päätekijä: Lombeida Fajardo, Abigail Alejandra (author)
• Muut tekijät: Muñoz Vera, Angélica María (author)
• Aineistotyyppi: bachelorThesis
• Kieli: spa
• Julkaistu: 2025
• Aiheet: Espectrometría UV; Enzima comercial; pH; Concentración de sustrato
• Linkit: http://repositorio.espam.edu.ec/handle/42000/2822