https://www.selleckchem.com/pr....oducts/dir-cy7-dic18
The stability of the commercial lactase enzyme is important for the dairy industry. A destabilizing factor for neutral lactase in the enzyme preparation from Kluyveromyces lactis was investigated. We found that lactase had lower thermal stability when fragmented bands of lactase were confirmed on SDS-PAGE. After the destabilizing factor of lactase was purified, that was identified by BLAST search as a hypothetical protein in K. lactis similar to proteinase B (PR of Saccharomyces cerevisiae. The molecular mass of protease was est
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