In recent years, the potential of tailored enzymes has been explored for its applications in various fields, including food production. A recent study by scientists at the University of Copenhagen has revealed exciting possibilities for the use of tailored enzymes in the production of fish protein. The study showed that the enzymes could be used to break down the tough connective tissue found in fish, making it easier to extract the proteins from the fish. This could provide a more cost-effective and efficient alternative to current methods of isolating fish proteins. With this new technology, fish proteins could be produced in larger quantities and with higher quality than ever before. This could open up exciting opportunities for the food industry, allowing them to create innovative products with higher nutritional content.

Read Full Article Here

source: Phys.org