Immobilization Techniques for Food-Grade Nuclease P1 and Their Application in Nucleotide Production

Nuclease P1 (NP1) is critical for producing 5′-nucleotides, which are essential flavor enhancers in the food industry. Traditional use of free NP1 is hampered by poor reusability, high costs, and potential residual enzyme protein contamination, compromising product quality. This study introduces a n...

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Hlavní autoři:	Xiao-Yan Yin, Wei-Zhong He, Yingkun Sheng, Zhong-Hua Yang
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-02-01
Edice:	Foods
Témata:	nuclease P1 nuclease P1 immobilization 5′-nucleotide production enzyme stability enzyme reusability
On-line přístup:	https://www.mdpi.com/2304-8158/14/4/612
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