Identification and magnetic immobilization of a pyrophilous aspartic protease from Antarctic psychrophilic fungus

In this study, a novel aspartic protease (P10) was well studied. Its potential application in cheese‐making and magnetic immobilization were investigated. Our results potentially provide novel insights into psychrophilic fungal enzymes and suggest their application in th e food industry.

Source: Journal of Food Biochemistry - October 4, 2018 Category: Food Science Authors: Bei Gao, Lei He, Dongzhi Wei, Lujia Zhang Tags: FULL ARTICLE Source Type: research