An X-Prolyl Dipeptidyl Aminopeptidase from Lactococcus lactis: Cloning, Expression in Escherichia coli, and Application for Removal of N-Terminal Pro-Pro from Recombinant Proteins

Xin, Ming Jie; Li, Yang; Lin, Jie; Dai, Min; Liu, Jingjing

doi:10.1006/prep.2001.1579

Cited by 4 publications

(1 citation statement)

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“…PepN and pepX have many applications in the elimination of bitter and allergenic peptides in protein hydrolysates. Peptidases are also currently used in the treatment of recombinant proteins produced by the industry Holmquist et al, 1997 to eliminate the potential allergenic reactions (Xin et al, 2002).…”

Section: Over-expression Of Lab Enzymesmentioning

confidence: 99%

Biotechnological Methods to Accelerate Cheddar Cheese Ripening

Azarnia

Robert

Lee

2006

Critical Reviews in Biotechnology

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Cheese is one of the dairy products that can result from the enzymatic coagulation of milk. The basic steps of the transformation of milk into cheese are coagulation, draining, and ripening. Ripening is the complex process required for the development of a cheese's flavor, texture and aroma. Proteolysis, lipolysis and glycolysis are the three main biochemical reactions that are responsible for the basic changes during the maturation period. As ripening is a relatively expensive process for the cheese industry, reducing maturation time without destroying the quality of the ripened cheese has economic and technological benefits. Elevated ripening temperatures, addition of enzymes, addition of cheese slurry, attenuated starters, adjunct cultures, genetically engineered starters and recombinant enzymes and microencapsulation of ripening enzymes are traditional and modern methods used to accelerate cheese ripening. In this context, an up to date review of Cheddar cheese ripening is presented.

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Section: Over-expression Of Lab Enzymesmentioning

confidence: 99%