蛋白酶
蛋白酶(英語:)是生物體內的一類酶(酵素),它們能夠分解蛋白質。分解方法是打斷那些將氨基酸連結成多肽鏈的肽鍵。
蛋白酶是重要的工業酶,佔全球總酶銷售量約六成,其中七成用於工業用途的蛋白酶用於食品發酵等方面[1],例如酸性蛋白酶用於傳統發酵食品和調味品的生產[2][3]及催化酪蛋白沈澱;中性蛋白酶因能夠去除水解產物的苦味而令醬油脫苦[4];鹼性蛋白酶應用於食品烘烤等方面[5],因為能夠有效提高生麵團的延性和韌性,並且增強麵包的起泡性。
分類
目前已知的蛋白酶可以分成以下六大類:
- 絲氨酸蛋白酶(Serine proteases)
- 苏氨酸蛋白酶(Threonine proteases)
- 半胱氨酸蛋白酶(Cysteine proteases)
- 天冬氨酸蛋白酶(Aspartic acid proteases)
- 金屬蛋白酶(Metalloproteases)
- 谷氨酸蛋白酶(Glutamic acid proteases)
参考文献
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- te Biesebeke, R; Record, E; van Biezen, N; Heerikhuisen, M; Franken, A; Punt, PJ; van den Hondel, CA. . Applied microbiology and biotechnology. 2005-11, 69 (1): 44–50 [2019-12-13]. PMID 15909137. doi:10.1007/s00253-005-1968-4.
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- Okuda, M; Sumitomo, N; Takimura, Y; Ogawa, A; Saeki, K; Kawai, S; Kobayashi, T; Ito, S. . Extremophiles : life under extreme conditions. 2004-06, 8 (3): 229–35 [2019-12-13]. PMID 15022105. doi:10.1007/s00792-004-0381-8.
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