The use of protein digesting enzymes (proteases) in industry

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The use of protein digesting enzymes (proteases) in industry 


Proteases are enzymes that act on proteins and convert them to peptides and free amino acids. They play an important role in the food ingredients, beverage, detergent and leather industries. Depending on the application acid, neutral and alkaline proteases are available. [1]

The digestive juices present in the duodenum (first part of the small intestine) contain proteases, protein-digesting enzymes which include both exopeptidases and endopeptidases. Aminopeptidase is an exopeptidase that acts on terminal peptide bonds at the amino end of a polypeptide chain. Endopeptidases such as trypsin catalyse the hydrolysis of internal peptide bonds. These enzymes may be very specific, acting on bonds linking two particular amino acids. [2]

The degradation of protein macromolecules is catalysed by proteases. These enzymes have a significant and increasing application in many areas of medicine, for a wide range of purposes connected with removal or degradation of protein. [3]

protein        protease        peptides and amino acids

Proteases are added to meat to influence the tenderization of it, this is a long established practice. By far the most widely used enzymes is papain from the latex of papaya plant. Papain can be added prior to slaughter by injection or after slauter. [3]

Proteases are also added to flours. The protein content of flour is largely responsible for the viscoelastic properties of the dough, and fungal proteases are added to partially hydrolyse the protein, thus altering the viscoelastic properties. Fungal proteases are normally added to both ‘soft’ and ‘hard’ flours, because in addition to improving the viscoelastic properties, the proteolysis releases amino acids, which support the growth of yeast and enhance flower in the product. [3]

In the brewery industry the use of proteases has been found quite useful. Brewers reduce the period of germination (normally takes 8-10 days, they reduce it to 4 days.), and supplement the malt with fungal amylases and proteases to obtain a consistently reliable malt without altering the flavour of the end product. Proteases also prevent haze formation (the haze is due to the cold precipitation of protein/ poly phenol and protein/ tannin complexes, giving a dull cloudy appearance to the beer.) by partially degrading the protein necessary for haze formation. The plant enzyme papain is the most widely employed chill-proofing protease because it catalyses only a limited breakdown of the protein. [3]

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Fungal enzymes have been a part of the dietary supplement industry for several decades. In the dietary supplement field these enzymes are primarily used fro two applications: Digestive and Systemic. Fungal proteases are also used in systemic applications that involve the control of inflammatory conditions. These applications find their roots in the ethnic and cultural traditions, and have been validated by current scientific research. [4]

The use of proteases to assist the natural healing of wounds dates back to early military and naval surgeons. The proteases were obtained from the mouth parts of live maggots, and used to clean suppurating ...

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