Description
Enzymes contribute to improving the efficiency and quality of food, an example is the lactase enzyme, capable of breaking down the lactose in milk into sugars that can be assimilated by people with intolerance problems to this complex sugar. Although many enzymes for industrial use have their origin in nature, most have required a modification process, which has involved adaptation to the physicochemical conditions of the production processes. In this project we use models based on artificial intelligence for the evolution of lactases with improved properties in terms of their catalytic capacity and their tolerance to the physicochemical conditions of use.
Members
Head: