Další využití enzymů
Synthesis of aspartame
- Aspartame is a dipeptide
- Composed of l-aspartic acid and the methyl ester of l-phenylalanine
- L configuration of the two amino acids is responsible for the sweet taste of aspartame
- Maintenance of the stereospecificity is crucial
- Enzymatic synthesis of aspartame
- Catalyze the reverse reaction under certain kinetically controlled conditions
- Immobilized preparation of thermolysin from Bacillus thermoprotyolyticus
- Enzymatic synthesis of aspartame
- Toya Soda (Japan) and DSM (The Netherlands) are the major industrial producers of aspartame [11]
Hydrolyzáty
- Debittering of protein hydrolysates
- Constituents of dietetic and health products
- Infant formulae
- Clinical nutrition supplements
- Flavoring agents
- Bitter taste of protein hydrolysates is a major barrier to their use in food
- Intensity of the bitterness
- Proportional to the number of hydrophobic amino acids in the hydrolysate [11]
- proline residue in the center of the peptide also contributes to the bitterness [11]
- Peptidases that can cleave hydrophobic amino acids and proline
- Valuable in debittering protein hydrolysates
- Aminopeptidases from lactic acid bacteria
- Debitrase
- Carboxypeptidase A
- High specificity for hydrophobic amino acids
- Great potential for debittering
- Combination of an
- Endoprotease for the primary hydrolysis
- Aminopeptidase for the secondary hydrolysis is required [11]
Pekařství
- Wheat flour
- Insoluble protein called gluten
- Endo- and exoproteinases from Aspergillus oryzae
- Used to modify wheat gluten by limited proteolysis [11]
- Enzymatic treatment of the dough
- Facilitates its handling and machining
- Permits the production of a wider range of products [11]
- Addition of proteases
- Reduces the mixing time
- Increased loaf volumes
- Improve the extensibility
- Strength of the dough [11]
- Do pracích prášků
- Odstraňování skvrn i při nižších teplotách
- Potravinářském průmyslu
- Syřidla (chymosin) - výroba sýrů
- K přípravě hypoalergeního mléka
- Změkčování masa
- Papain
- štěpení trisacharidů v luštěninách
- Luštěniny, které nenadýmají
- Textilním
- Papírenském průmyslu
- V odpadovém hospodářství
- Pro výrobu ekologicky šetrných biopaliv
- Restaurování uměleckých předmětů
- Převážně malby
- Chemie
- Značky na specifickém indikátoru (např. ELISA)
- Redoxních enzymů
- Stanovit koncentraci specifického substrátu pro daný enzym
- K léčbě
- Náhradu chybějících enzymů
- Při poškození slinivky břišní
- K léčbě některých onemocnění
- Usnadnit trávení či metabolismus
- Proteases have been used from ancient times to prepare
- Soy sauce
- Other soy products [11]
- Alkaline and neutral proteases of fungal origin
- Important role in the processing of soy sauce [11]
- Proteolytic modification of soy proteins
- Helps to improve their functional properties
- Alcalase at pH 8
- Milk-coagulating enzymes
- Three main categories
- Animal rennets
- Microbial milk coagulants
- Genetically engineered chymosin [11]
- Class of acid aspartate proteases
- Molecular weights between 30,000 to 40,000
- From the fourth stomach
- Contains the highest ratio of chymosin (EC 3.4.23.4) to pepsin activity [11]
- Presence of high levels of nonspecific and heat-stable proteases
- Bitterness in cheese after storage
- A poor yield
- New enzymes that are completely inactivated at normal pasteurization temperatures
- Contain very low levels of nonspecific proteases [11]
- Hydrolyze the specific peptide bond (the Phe105-Met106 bond)
- Generate para-?-casein and macropeptides [11]
- High specificity for casein
- Responsible for its excellent performance in cheesemaking [11]
- Mucor michei
- Bacillus subtilis
- Endothia parasitica [11]
- Gradually replacing chymosin in cheesemaking
- Chymosin produced through recombinant DNA technology first in 1988 to cheesemakers for evaluation
- Genencor International increased the production of chymosin in Aspergillus niger var. awamori to commercial levels
- Three recombinant chymosin products [11]
Průmyslové využití enzymů
