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Figure 2
PLA2 activity of the purified protein from L. muta. The hydrolysis of egg-yolk phospholipids was monitored at 925 nm over 30 min using different protein concentrations. Higher protein concentrations (yellow and blue curves) showed a faster decrease in absorbance, consistent with phospholipid degradation. Saline plus egg-yolk emulsion without protein was used as a negative control. |

journal menu![[Figure 2]](nq5002fig2.jpg)
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