proteases are widely used in a variety of fields. And it has a bright market prospect.
Among the seven protease families, serine (eg, proteinase K), cysteine, threonine, proteases, aspartic proteases, glutamic proteases, metalloproteases, asparagine peptide lyases play a major catalytic role. Proteases break down long chain molecules of proteins into shorter fragments. They are present in all organisms, and they are essential for cell growth and differentiation.
Although proteases play an important role in biological research, extracellular proteases have great commercial value and have many applications in various industrial fields. Bacillus has the ability to produce large amounts of enzymes, antibiotics and other metabolites such as proteases, esterases and other types of enzymes. With the help of Bacillus, Proteases have become useful products due to their wide range of physiological properties. It plays an active role in medicine, pharmaceuticals, agriculture and industry.
It is in detergents
Proteases are well known as standard ingredients in a variety of detergents, from household detergents to agents used to clean teeth, glasses, and equipment. In household detergents, proteases account for about 25% of the total global enzyme sales. The preparation of the first enzymatic detergent burnus dates back to 1913 and consists of sodium carbonate and crude pancreatic juice extract. Protease is a kind of industrial enzymes.
It helps make wool
The use of proteases has been found in the wool industry. The wool fibers are covered with overlapping scales that point to the tip of the fiber. A successful method to achieve this involves the partial hydrolysis of the scale tip with protease papain. This method was abandoned a few years ago, mainly for economic reasons.
It is a tender meat agent
Certain proteases have been widely used in food processing for centuries. For example, papain and papaya immature fruits from Kaves have been shown to be used to tenderize meat products. Proteases play an important role in meat tenderization, especially beef and lamb. Alkaline elastase and thermophilic alkaline protease have proven to be successful and promising meat tenderizing enzymes because they hydrolyze connective tissue proteins as well as muscle fiber proteins.
In addition, lipase is a member of the enzyme preparation and is also an excellent food modification agent. The new lipases developed at home and abroad are new and have different functions. They can enhance the flavor and improve the quality of processed foods.
A proprietary method uses a specific combination of neutral and alkaline proteases to hydrolyze raw meat, probably because preferential specificity is advantageous when using both metalloproteases and serine proteases.
It has medical therapeutic use
At the same time, proteases are also widely used in various metabolic processes such as fibrinolysis, blood coagulation, complement activation, and phagocytosis. Collagenase with alkaline protease activity is now primarily used in the therapeutic applications for the preparation of sustained release dosage forms. It is a kind of enzymes for diagnostic use.
The Naming and Characteristics of Restriction Endonucleases
Restriction enzymes, also known as restriction endonucleases, are enzymes that cut double-stranded DNA. Its cutting method is to cut the bond between the carbohydrate molecule and the phosphoric acid, and then create a nick on each of the two DNA strands without damaging the nucleotides and bases.
Introduction to Classification and Application of Cellulase
The optimum pH of cellulase is generally 4.5 to 6.5, which acts on cellulose and products derived from cellulose. Microbial cellulase is of great significance in converting insoluble cellulose into glucose and destroying cell walls in fruit and vegetable juice to improve the yield of juice.
Which Enzyme Preparations Are Often Used in Fruit and Vegetable Processing?
The so-called fruit and vegetable processing means to maximize the nutrient content of the fruit and vegetable through various processing methods, improve the edible value, and make the color, aroma and taste of the processed product more perfect.
