leky-latky/enzymy/proteazy-bakterialni

Bakterialní proteázy

• Most commercial proteases
• Mainly neutral and alkaline
• Genus Bacillus

Bacterial neutral proteases

• Active in a narrow pH range (pH 5 to 8)
• Relatively low thermotolerance
• Intermediate rate of reaction
• Generate less bitterness in hydrolyzed food proteins than do the animal proteinases
• Valuable for use in the food industry
• High affinity for hydrophobic amino acid pairs
• Low thermotolerance
• Advantageous for controlling their reactivity during the production of food hydrolysates with a low degree of hydrolysis [11]
• Some belong to the metalloprotease type
• Require divalent metal ions for their activity [11]
• Others are serine proteinases
• Not affected by chelating agents [11]

Neutrase

• Neutral protease
• Insensitive to the natural plant proteinase inhibitors
• Useful in the brewing industry

Bacterial alkaline proteases

• High activity at alkaline pH, e.g., pH 10
• Broad substrate specificity
• Optimal temperature is around 60°C
• Suitable for use in the detergent industry
• Do pracích prášků