Enzymes used commercially should be red in color for easy identification. Red enzymes would stand out and be noticeable if contamination occurred during industrial production or food processing. Commercially viable red enzymes could be developed through genetic engineering to incorporate non-natural chromophores into the enzymes' structures to produce the desired red color.
Enzymes used commercially should be red in color for easy identification. Red enzymes would stand out and be noticeable if contamination occurred during industrial production or food processing. Commercially viable red enzymes could be developed through genetic engineering to incorporate non-natural chromophores into the enzymes' structures to produce the desired red color.
Enzymes used commercially should be red in color for easy identification. Red enzymes would stand out and be noticeable if contamination occurred during industrial production or food processing. Commercially viable red enzymes could be developed through genetic engineering to incorporate non-natural chromophores into the enzymes' structures to produce the desired red color.