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Progress in the field of aspartic proteinases in cheese manufacturing: structures, functions, catalytic mechanism, inhibition, and engineering

Progress in the field of aspartic proteinases in cheese manufacturing: structures, functions,... Aspartic proteinases are an important class of proteinases which are widely used as milk-coagulating agents in industrial cheese production. They are available from a wide range of sources including mammals, plants, and microorganisms. Various attempts have been made in order to get insights into enzyme structure/function relationships for designing improved biocatalysts. This review provides an overview of historical background and recent achievements on the classification and structural characteristics of such enzymes as related to their functional properties, mechanism of catalysis, pH, and temperature dependence, substrate specificities, mechanism of inhibition, enzyme engineering, and technological applications with the focus on cheese manufacturing. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Progress in the field of aspartic proteinases in cheese manufacturing: structures, functions, catalytic mechanism, inhibition, and engineering

Dairy Science & Technology , Volume 93 (6) – Jun 27, 2013

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Publisher
Springer Journals
Copyright
Copyright © 2013 by INRA and Springer-Verlag France
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1007/s13594-013-0137-2
Publisher site
See Article on Publisher Site

Abstract

Aspartic proteinases are an important class of proteinases which are widely used as milk-coagulating agents in industrial cheese production. They are available from a wide range of sources including mammals, plants, and microorganisms. Various attempts have been made in order to get insights into enzyme structure/function relationships for designing improved biocatalysts. This review provides an overview of historical background and recent achievements on the classification and structural characteristics of such enzymes as related to their functional properties, mechanism of catalysis, pH, and temperature dependence, substrate specificities, mechanism of inhibition, enzyme engineering, and technological applications with the focus on cheese manufacturing.

Journal

Dairy Science & TechnologySpringer Journals

Published: Jun 27, 2013

References