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Research Paper Open Access
Effects of pepsin on amylase and papin on amylase in liquid preparations at different pH levels were correleated and quantified. Correlation coefficients and equations for least squares regression line were calculated from the degradation data of each product under accelerated condition. Both the proteases were found to possess appreciable amylase stabilizing potentiality. But papain was noted to be the better candidate of the two at specific pH-range with specified buffer.