From bitter to delicious: properties and uses of microbial aminopeptidases

Wang, Yawei; Zhao, Puying; Zhao, Ying; Hu, Xiaomin; Xiong, Hairong

doi:10.1007/s11274-022-03501-3

Cited by 6 publications

(1 citation statement)

References 83 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Endopeptidases can hydrolyze the hydrophobic amino acids forming bonds of oligopeptides and reduce bitterness ( Capiralla et al, 2002 ; Edens et al, 2005 ; Zhang M. et al, 2021 ). Aminopeptidases ( Lin et al, 2020 ; Nandan and Nampoothiri, 2020 ; Song et al, 2020a ; Nakamura et al, 2023 ; Wang et al, 2023 ) and carboxypeptidase ( Ding et al, 2022 ) from many different sources can continue to hydrolyze end hydrophobic amino acids and then reduce bitterness.…”

Section: Application Of Microbial Proteasesmentioning

confidence: 99%

Microbial proteases and their applications

Song,

Zhang,

Wang

et al. 2023

Front. Microbiol.

View full text Add to dashboard Cite

Proteases (proteinases or peptidases) are a class of hydrolases that cleave peptide chains in proteins. Endopeptidases are a type of protease that hydrolyze the internal peptide bonds of proteins, forming shorter peptides; exopeptidases hydrolyze the terminal peptide bonds from the C-terminal or N-terminal, forming free amino acids. Microbial proteases are a popular instrument in many industrial applications. In this review, the classification, detection, identification, and sources of microbial proteases are systematically introduced, as well as their applications in food, detergents, waste treatment, and biotechnology processes in the industry fields. In addition, recent studies on techniques used to express heterologous microbial proteases are summarized to describe the process of studying proteases. Finally, future developmental trends for microbial proteases are discussed.

show abstract