leky-latky/enzymy/proteazy-houbove

Fungi

• Wider variety of enzymes than do bacteria
• Fungal proteases are active over a wide pH range (pH 4 to 11)
• Broad substrate specificity
• Lower reaction rate
• Worse heat tolerance than do the bacterial enzymes
• Can be conveniently produced in a solid-state fermentation process [11]

Aspergillus oryzae

• Acid, neutral, and alkaline proteases [11]

Fungal acid proteases

• Optimal pH between 4 and 4.5
• Stable between pH 2.5 and 6.0
• Particularly useful in the cheesemaking industry
• Narrow pH and temperature specificities [11]

Fungal neutral proteases

• Metalloproteases
• Active at pH 7.0
• Inhibited by chelating agents
• Specific function in hydrolyzing hydrophobic amino acid bonds
• Supplement the action of plant, animal, and bacterial proteases in reducing the bitterness of food protein hydrolysates [11]

Fungal alkaline proteases

• Used in food protein modification [11]