A research team has successfully enhanced the thermostability of carboxypeptidase A (CPA), a crucial enzyme with significant potential in the food and pharmaceutical industries, through the innovative use of disulfide bonds. This development promises to expand the enzyme’s use in processes that require high-temperature conditions, such as degrading ochratoxin A (OTA) and reducing the bitterness of peptides in food.
Study enhances thermostability of carboxypeptidase A for broader industrial applications
