EC Number   |
Application |
Reference |
|---|
   3.4.24.28 | food industry |
in the beer brewing process, the neutral protease during mashing process can release more amino acids from wort such as aspartic acid, arginine, methione, and histidine, resulting in a better amino acid profile in wort |
-, 733130 |
| 3.4.24.28 | food industry |
the enzyme is an effective food additive for improving the quality of gluten-free rice bread. Bacillolysin together with subtilisin and papain increase the specific volume of gluten-free rice breads by 30-60% compared with untreated breads |
734363 |
| 3.4.24.28 | medicine |
the dry dog food infested with Tyrophagus putrescentiae and associated bacterium Bacillus cereus represents serious health risks that arise mainly from mite allergens and toxins of bacterium. Bacillolysins of Bacillus cereus symbiont can contribute to the protease activity of the mite extract |
753703 |
| 3.4.24.28 | synthesis |
production of enzyme as an active mature enzyme in Escherichia coli in the absence of its prosequence. Expression of enzyme with N-terminal His-tag, which accumulates as inclusion bodies and renaturation after solubilization using guanidine hydrochloride |
670771 |
| 3.4.24.28 | synthesis |
protease N covalently immobilized on agarose can be used for the preparation of acetylated ribonucleosides with only one free hydroxyl group in position C-5', as useful building blocks for the synthesis of monophosphate nucleotides or 5'-deoxyribonucleosides such as Capecitabine |
754796 |
