Open AccessBiotechnological Applications of Proteases in Food Technology
Author(s) -
Tavano Olga Luisa,
BerenguerMurcia Angel,
Secundo Francesco,
FernandezLafuente Roberto
Publication year - 2018
Publication title -
comprehensive reviews in food science and food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.801
H-Index - 110
ISSN - 1541-4337
DOI - 10.1111/1541-4337.12326
Subject(s) - proteases , protease , chemistry , biochemical engineering , proteomics , hydrolysis , peptide hydrolases , biochemistry , biocatalysis , computational biology , microbiology and biotechnology , enzyme , biology , engineering , catalysis , ionic liquid , gene
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.