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Hydrolysis parameters (temperature, E/S ratio, pH, and time) for acid protease (from Aspergillus usamii) hydrolysis of wheat gluten were optimized by response surface methodology (RSM) using emulsifying activity index (EAI) as the response factor. A temperature of 48.9°C, E/S ratio of 1.60%, pH 3.0, hydrolysis time of 2.5 h was found to be the opti...
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Shiitake mushrooms (Lentinus edodes) form a great source of protein; however, the effect of enzymatic hydrolysis to improve its flavor has not yet been investigated. To explore the effects of different protease treatments on protein degradation and flavor compounds of shiitake mushrooms, papain, neutral protease, and flavourzyme were selected for t...
Citations
... Analysis of the distribution of molecular weights indicated that the majority of peptides larger than 10 kDa were fragmented into smaller peptides. Furthermore, the functional characteristics of wheat gluten were improved following this hydrolysis process.44 To prevent haziness or turbidity in commercially produced fruit-based beverages, a common practice involves the clarification process. ...
Aspartic proteases play a vital role in diverse biological processes, with microbial variants garnering considerable attention for their commercial potential across various industries. This comprehensive review delves into the intricate aspects of microbial aspartic proteases, encompassing their biosynthesis, genetic regulation, secretion mechanisms, post-translational modifications, characteristics, and emerging applications. The biosynthesis of these proteases involves the translation of corresponding genes into precursor proteins, which undergo a series of processing steps culminating in the formation of mature enzymes. The efficiency of aspartic protease production and commercialization relies heavily on understanding the mechanisms governing their secretion. Notably, post-translational modifications, such as glycosylation and phosphorylation, play a significant role in influencing the activity and stability of these enzymes. The review further explores the substrate specificity and catalytic properties of microbial aspartic proteases, along with their potential applications in the food industry, pharmaceuticals, and biotechnology sectors. In the food industry, these proteases find utility in enhancing flavor, texture, and nutritional value. In the pharmaceutical realm, they contribute to drug discovery and development. Additionally, in biotechnology, microbial aspartic proteases exhibit versatility in applications such as protein engineering, peptide synthesis, and bioremediation. This comprehensive examination provides valuable insights into the multifaceted nature of these enzymes, shedding light on their biosynthesis, genetic regulation, secretion mechanisms, post-translational modifications, characteristics, and promising commercial applications.
... In bakery products proteases are incorporated into the flour during the production of biscuit to lessen the gluten protein composition in the flour otherwise it becomes not easy to handle. Applying protease in the mixture to reduce the gluten strength will not affect the nutritional composition of the dough (Deng et al, 2016). Xylanase is also incorporated in bread making for commercial production to convert water-insoluble polysaccharide (hemicellulose) into soluble form which binds with water in the dough to reduce and lessen firmness of the dough (Butt, Tahir-Nadeem, Ahmad & Sultan, 2007). ...
Microorganisms play a vital role in production of foods and food additives such as edible mushroom which serve as an excellent source of carbohydrates, vitamins, minerals, proteins, and low-fat content. However, mushroom’s protein contains essential amino acids required by humans. Seaweeds (edible algae) have high protein contents and also rich in vitamin B12, iron, and a trace amount of Mg, Zn, Cu, Ca, K, and folic acid. Microorganisms produce single cell protein (SCP) which acts as a protein supplement for animals and human feed. Lactobacillus species, Pseudomonas fluorescens, Bacillus megatarium, Aspergillus species among others, is utilized to produce SCP. Many bacterial and fungal genera, which include Aspergillus, Leuconostoc, Bacillus, Candida, Saccharomyces, Lactobacillus, Gluconobacter, and so on, produce enzymes and organic acids used to ferment various foods and dairy products such as cheese, yogurt, wine, bread, beer and others. They are also used as additivesin foods, preservatives, and flavoring agents. This includes genera like Saccharomyces, Bacillus, Aspergillus, and many others. Microorganisms play a significant role in enhancing food production which improves the life of humans and other animals and promotes health and well-being.
... This is probably related to the presence of gluten in the soy sauce, as gluten has an isoelectric point between 6.0 and 8.0. [80,81] When pH gets closer to 8, the agglomeration of gluten molecules causes poor cross-linking and poor hydration. [82,83] As a result, E-SGE fabricated at a pH of 8.0 does not have a gel-like structure. ...
With rapid technological developments, the use and reliance on small and miniaturized electronics have increased significantly. Prevalent power sources used in wearable and implantable devices are based on potentially toxic materials. This creates massive environmental problems and generates waste that requires novel and sustainable solutions in the Internet of Things era. Alongside newly developed biodegradable and implantable devices, edible and ingestible electronic devices have emerged to create a niche and sustainable solution. To realize these devices, energy sources must also be edible and ingestible. Here, zwitterionic and edible gel electrolytes are produced using hydroxyethyl cellulose and commercial soy sauce (shoyu) for superior ionic conductivity, providing a favorable environment for L929 proliferation. These edible gels are combined with carbon electrodes to fabricate edible supercapacitor devices, resulting in an ideal double‐layer capacitance. These gels have been discovered to operate at sub‐zero temperatures and possess anti‐drying properties. Introducing an edible soy sauce‐based gel with impressive ionic performance provides a promising alternative to conventional energy storage devices, enabling the advancement of cutting‐edge ingestible healthcare devices and environmentally friendly electronics.
... It s also necessary to enhance color and avor (Dong & Karboune, 2018). A er hydrolyzed us ng an ac d protease from Asperg llus usam , wheat gluten has been shown to have ncreased water solub l ty and the ab l ty to store water and fat (Deng & Wang, Yang, Song, Que, Zhang, Feng, 2016). ...
Since proteases are of biological origin, they are superior in nature
to chemical processes. It is a unique class of enzymes with degrading
and synthesis potential. $erefore, as part of green and clean technology,
proteases have several uses that are beneficial to the environment, and
they have an excellent future ahead of them.
While 60% of the market for industrial enzymes worldwide are
proteases, 40% of this amount is microbial proteases (Majumder &
Kanekar, 2017). Traditionally, proteolytic enzymes have been utilized
to improve the )avor and texture of high-protein diets. In the future,
protein engineering will take priority in the design of proteases with
novel properties. Advanced fields of science such as genetic and protein
engineering, computational biology, and molecular biology are applied by
researchers to obtain strains that produce engineered proteases.
$e newly designed enzymes are produced quickly and cost-e!ectively
by microorganisms. E!orts to produce new enzymes will have a profound
e!ect on the quality of the food produced and will be pioneering in the
design of new and di!erent enzymes.
... They are found in a wide range of applications in the beverage industry, such as the production of sweet syrups (high-glucose and high-fructose), and play an important role in the production of sake, soya sauce, as well as light beer [16]. (ii) Acidic protease from Aspergillus usamii has been employed for the enhancement of functional properties of wheat gluten, allowing the release of peptides and amino acids for proper fermentation, not only for bread making but also for beer making, as they are efficient even at low pH by balancing the amino acid profile of beer [16,17]. (iii) Lipases, produced by A. niger or A. oryzae, are used in wine production to modify wine aroma [16]. ...
Enzymes are highly effective biocatalysts used in various industrial processes, playing a key role in winemaking and in other fermented beverages. Many of the enzymes used in fermentation processes have their origin in fruits, in the indigenous microbiota of the fruit, and in the microorganisms present during beverage processing. Besides naturally occurring enzymes, commercial preparations that usually blend different activities are used (glucosidases, glucanases, pectinases, and proteases, among others). Over the years, remarkable progress has been made in enhancing enzyme performance under operating conditions. The winemaking industry has observed a significant improvement in production levels, stimulating the introduction of technological innovations that aim to enhance efficiency and wine quality. Enzymes have traditionally been used in the beverage industry; however, others have been introduced more recently, with numerous studies aimed at optimizing their performance under processing conditions, including the use of immobilized enzymes. Therefore, one major goal of the current review is to give a detailed overview of the endogenous enzyme potential of wine microorganisms, as well as of enzymes obtained from grapes or even commercial preparations, studied and already in use in the beverage industry, and to present the future trends in enzyme production and application.
... In the food processing sector, proteases are employed to enhance the nutritional and therapeutic qualities of protein-rich foods 4,5 . Proteases are used to enhance the taste, nutritive quality, bioavailability, and digestibility of proteins, as well as to change their functional properties, such as coagulation and emulsification 6,7 . ...
... Wheat gluten solubility is substantially enhanced by the breakdown of wheat gluten by an acid protease from A. usamii under optimal conditions. The emulsifying activity index (EAI), water, and oil-holding capacity of wheat gluten increase dramatically after enzyme hydrolysis (Deng et al. 2016). Furthermore, after hydrolysis, the functional characteristics of the wheat gluten were enhanced. ...
Proteases are widely distributed enzymes that play an important role in both synthesis and breakdown. The catalytic characteristics of proteases have allowed their use in a variety of industrial processes, including detergents, leather, textiles, medicine, feed, and trash. Researchers are exploring numerous techniques to discover, redesign, or artificially manufacture enzymes with improved applicability in industrial processes in response to the expanding demands and applications. Proteases have been successfully used as chemical substitutes and environmentally benign indications for nature and the environment. The most common protease producers are Bacillus sp. and Aspergillus sp., which are produced via submerged and solid-state fermentation, respectively. Thermostable and solvent-tolerant proteases are important for biotechnological and industrial applications because of their resistance to denaturing agents and chemicals. The current chapter highlights the microbial sources, mass production, existing and future uses of microbial proteases in various sectors, and the estimated costs to assist new entrepreneurs.KeywordsProteasesDetergent industryLeather industryTextiles industryEntrepreneur
... They are found in various applications in the beverage industry, such as sweet syrups (high-glucose and high-fructose), and play an essential role in producing sake, soya sauce, and light beer [16]. (ii) Acidic protease from Aspergillus usamii has been employed for the enhancement of functional properties of wheat gluten, allowing the release of peptides and amino acids for proper fermentation, not only for bread making but also for beer making, as they are efficient even at low pH by balancing the amino acid profile of beer [16,17]. (iii) Lipases, produced by A. niger or A. oryzae, are used in wine production to modify wine aroma [16]. ...
... An alternative strategy to microbial fermentation of soy press cake is enzymatic hydrolysis, which has been widely studied due to its advantages of relatively high efficiency and low energy consumption. Some studies revealed that enzymatic hydrolysis significantly increased WHC and OHC in wheat gluten hydrolyzed with acid protease (Deng et al., 2016), and starch granules hydrolyzed with α-amylase (Jung, Lee, & Sang, 2017). However, these functional properties have not previously been studied in hydrolyzed soy press cakes. ...
... The enzymatic hydrolysis of soy press cakes significantly increased WHC and OHC values of the samples by applying cellulase/xylanase mixture, and α-amylase (Table 4). Deng et al. (2016) showed that the enzymatic hydrolysis of wheat gluten resulted in a substantial increase in WHC and OHC values following hydrolysis for 1.5-2.0 h at 45-55 • C. A similar effect of enzymatic hydrolysis on porous starch granules (PSGs) was found by applying amylase at 40 • C for different periods, indicating that both WHC and OHC values significantly increased after 2-4 h of hydrolysis (Jung et al., 2017). ...
... Therefore, the increased WHC after hydrolysis could be due to several mechanisms. The increased OHC after hydrolysis might be due to the exposing more hydrophobic regions (Deng et al., 2016) or a mechanism that was unknown to us. ...
The aim of the present study was to improve the properties of soy press cake to be utilized as an ingredient of meat analogues. Soy press cakes were fermented with lactobacillus strains, and separately hydrolyzed by cellulase/xylanase mixture and α-amylase. Meat analogues were produced with 10% fermented or hydrolyzed soy press cakes. The effect of applied processes on protein oxidation, physical and functional properties of soy press cakes were analyzed, as well as sensory and textural properties of meat analogues. The results indicated that soy press cake was a suitable source of fibre and energy with low content of saturated fatty acids, and provided plant-based proteins and essential amino acids. The study demonstrated the potential of lactic acid fermentation, and enzymatic hydrolysis to improve water- and oil-holding capacity and reduce protein oxidation in soy press cakes. L. acidophilus 336 and cellulase/xylanase mixture were recommended for fermentation and hydrolysis of soy press cakes, respectively, regarding reduction of protein oxidation. Fermentation of soy press cakes with L. plantarum P1 improved the texture of meat analogues. Press cakes fermentation reduced bitterness, increased juiciness, and balanced the taste of meat analogues. Fermented soy press cake was recommended for the production of meat analogues.
... Consequently, the nutritive value of the biscuits/crackers is improved. Deng et al. (2016) reported that acid protease from Aspergillus usamii improved the rheological properties of wheat gluten used for baking [12]. ...
... Proteases can be produced from plants, animals, and microbes but fungi and bacteria are the best sources for the production of proteases for application in food industry. Fungal sources of proteases used in food industry include Aspergillus usamii [12], Aspergillus niger, Aspergillus flavus [13], Aspergillus fumigatus, and Aspergillus oryzae DRDFS13MN726447 [11]. Bacterial proteases used in food industry are produced by Bacillus subtilis SMDFS 2B MN715837 [11], Bacillus licheniformis, Chryseobacterium sp. ...
The use of enzymes is replacing chemicals in many industrial production processes because of the eco-friendly nature of enzymes which do not generate greenhouse gases and have reduced the demand for energy in industries. To meet the ever-increasing demand for enzymes in many industries and survive the harsh production conditions, microbial sources of enzyme production are the most preferred source for industrial enzyme production because the microbes are readily available, they grow at a very fast rate, and they can be genetically manipulated to produce enzymes which can perform optimally at different industrial production conditions. Microbial enzymes have found so many applications in various industries (textiles, leather, paper and pulp, research and development, pharmaceutical, agriculture, detergent, waste, biorefineries, photography and food industries), thus making them very essential in several industrial production processes. Here in this review, the application of some important microbial enzymes in food industry and the microbial sources for the enzymes are discussed.
