Biotechnological Applications of Proteases in Food Technology

Abstract

This review presents some of the hottest topics in biotechnological applications: proteases in biocatalysis. Obviously, one of the most relevant areas of application is in the hydrolysis of proteins in food technology, and that has led to a massive use on proteomics. The aim is to identify via peptide maps the different proteins obtained after a specific protease hydrolysis. However, concepts like degradomics are also taking on a more relevant importance in the use and study of proteases and will also be discussed. Other protease applications, as seem in cleaning (detergent development), the pharmaceutical industry, and in fine chemistry, will be analyzed. This review progresses from basic areas such as protease classification to a discussion of the preparation of protease-immobilized biocatalysts, considering the different problems raised by the use of immobilized proteases due to the peculiar features of the substrates, usually large macromolecules. Production of bioactive peptides via limited hydrolysis of proteins will occupy an important place in this review.

Isolation of Bacteria with Potential of Producing Extracellular Enzymes (Amylase, Cellulase and Protease) from Soil Samples

“…Protease used in food industry could hydrolyse proteins thereby improving the organoleptic properties of the food and could also reduce food protein allergy [10]. Proteases regulate diverse metabolic processes and are used to develop effective therapeutic agents in pharmaceutical industry [11].…”

Biocatalysis in the winemaking industry: Challenges and opportunities for immobilized enzymes

“…The substrate was located in a separate solid material (cell wall). However, this steric problem is associated with the immobilized enzyme, which can be reduced by applying the proper immobilization strategy (Guisán et al, 1997;Tavano, Berenguer-Murcia, Secundo, & Fernandez-Lafuente, 2018).…”

Hydrolytic degree and antioxidant activity of purified casein characterised by different haplotypes (αs1‐, β‐ and k‐casein) after enzymatic hydrolysis with pepsin and enzymatic extract from Pleurotus eryngii

“…Enzymatic hydrolysis by proteases or peptidases is the most common method to obtain bioactive peptides, and the set of peptides generated by a protein depends on the specificity of proteolytic enzymes and on the structure of the protein itself. The proteolytic enzymes can be classified according to their origin (animal, plant and microbial); the catalysed reaction (position of the cleavage site and length of the substrate chain); mechanism of action; and molecular structure (Tavano et al , ). In the last few years, several commercial protease preparations, namely Alcalase ® , Neutrase ® and Flavourzyme ® based on bacterial and fungal peptidases are widely used for the synthesis of bioactive peptides (De Castro & Sato, ; Bhat et al , ; Silva, ).…”