Engineering a recombination neutral protease I from Aspergillus oryzae to improve enzyme activity at acidic pH

Extracellular neutral proteases (NPs) in Aspergillus oryzae (A. oryzae) play a role in hydrolyzing soybean proteins into smaller peptides at pH about 7.5. The optimum pH of moromi fermentation (The second stage of soy sauce fermentation.) is 4.5–5.5. NPI is acid sensitive. To decrease the pH optimum...

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Detalles Bibliográficos
Autores principales: Hu, Yucheng, Li, Tong, Tu, Zhui, He, Qinghua, Li, Yanping, Fu, Jinheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2020
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9056373/
https://www.ncbi.nlm.nih.gov/pubmed/35516032
http://dx.doi.org/10.1039/d0ra05462c

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9056373/
https://www.ncbi.nlm.nih.gov/pubmed/35516032
http://dx.doi.org/10.1039/d0ra05462c

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