Proteinases Peptidases

Data are shown in Table 15.45 for white bread prepared with and without papain. There is a rise in the content of both free amino acids in the crumb and volatile carbonyl compounds in the crust when proteinase is used. As long as proteinases are active in a baking process, they release amino acids from flour proteins, which are then changed via Strecker degradation 

The taste of bread is rounded-off by the addition to dough of about 1.5% NaCl. As with other salts with small cations (e. g., sodium fumarate or phytate), the addition of NaCl increases dough stability. It is assumed that this is due to the ions masking the repulsion between one charged gluten protein molecule and another of like charge. This allows a sufficiently close approach of one molecule to another, thus hydrophobic and hydrophilic interactions can occur. 

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Proteases (proteinases, peptidases, or proteolytic enzymes) are enzymes that break peptide bonds between amino acids of proteins. The process is called peptide cleavage, a common mechanism of activation or inactivation of enzymes. They use a molecule of water for this, and are thus classified as hydrolases. 

A more uneven distribution of starter cell proteinase/peptidase activity in reduced-fat cheese and possible restricted access of substrates (polypeptides/peptides released by the action of coagulant, etc.) to enzymes... 

The pancreas is the most important site of production of digestive enzymes proteinases, peptidases, lipases, nucleases, etc. (cf. Chapt. VII-9, VIII-1, and XII-2). The amount of enzymes produced has been estimated to be 15-30 gm per day, which is considerable. The pancreatic juice, itself alkaline, enters the intestine and first neutralizes the acidity coming from the stomach. When acidic food pulp passes the pylorus, the latter stimulates the pancreas to elaborate more of its digestive enzymes. The secretion of pancreatic juice is regulated by tissue hormones ( secretin, Chapt. XX-12). 

Hydrolases. Enzymes catalysing the hydrolytic cleavage ofC —O, C —N and C —C bonds. The systematic name always includes hydrolase but the recommended name is often formed by the addition of ase to the substrate. Examples are esterases, glucosidases, peptidases, proteinases, phospholipases. Other bonds may be cleaved besides those cited, e.g. during the action of sulphatases and phosphatases. 

Peptidases are enzymes that catalyse the hydrolysis of peptide bonds - the bonds between amino acids that are found in peptides and proteins. The terms protease , proteinase and proteolytic enzyme are synonymous, but strictly speaking can only be applied to peptidases that hydrolase bonds in proteins. Because there are many peptidases that act only on peptides, the term peptidase is recommended. Peptidases are included in subclass 3.4 of enzyme nomenclature [1,5]. 

Proteases, which can be classified as either peptidases or proteinases. These cleave polypeptide chains eventually into their component amino acids. Peptidases can be further classified as endopeptidases (which act on the main-chain amido groups along the polypeptide molecule) or as exopeptidases (which act only at terminal amino acid residues). 

Expression of Peptidases and Proteinases in Tracheo-Bronchial Mucosa and Cell Cultures... 

The NC-IUBMB classifies peptidases (EC 3.4) into exopeptidases (EC 3.4.11-19), which remove one or a few amino acids, and endopeptidases (proteinases, EC 3.4.21-99), which catalyze the cleavage of peptide bonds away from either end of the polypeptide chain (Fig. 2.1). Exopeptidases are further subdivided into enzymes that carry out hydrolysis at the N-terminus or the C-terminus (Figs. 2.1 and 2.2). Thus, aminopeptidases (EC 3.4.11) cleave a single amino acid from the N-terminus [3] those removing a dipep-... 

The NC-IUBMB has introduced a number of changes in the terminology following the proposals made by Barrett, Rawlings and co-workers [7] [8]. The term peptidase should now be used as a synonym for peptide hydrolase and includes all enzymes that hydrolyze peptide bonds. Previously the term peptidases was restricted to exopeptidases . The terms peptidase and protease are now synonymous. For consistency with this nomenclature, the term proteinases has been replaced by endopeptidases . To complete this note on terminology, we remind the reader that the terms cysteine endopeptidases and aspartic endopeptidases were previously called thiol proteinases and acid or carboxyl proteinases , respectively [9],... 

Peptide hydrolases (peptidases or proteases, i.e., enzymes hydrolyzing peptide bonds in peptides and proteins, see Chapt. 2) have received particular attention among hydrolases. As already described in Chapt. 2, peptidases are divided into exopeptidases (EC 3.4.11 -19), which cleave one or a few amino acids from the N- or C-terminus, and endopeptidas-es (proteinases, EC 3.4.21-99), which act internally in polypeptide chains [2], The presentation of enzymatic mechanisms of hydrolysis in the following sections will begin with peptidases and continue with other hydrolases such as esterases. 

Combinations of several enzymes with different specificities are required for complete degradation of proteins into free amino acids. Proteinases and peptidases are found not only in the gastrointestinal tract (see p. 268), but also inside the cell (see below). 

This enzyme [EC 3.4.22.6], also known as papaya proteinase II, is a member of the peptidase family Cl. It is the major endopeptidase of papaya (Carica papaya) latex. It has a specificity similar to that of papain. In addition, there are a number of chromatographic forms of the enzyme. 

Glutamyl endopeptidase [EC 3.4.21.19] (also known as staphylococcal serine proteinase, V8 proteinase, protease V8, and endoproteinase Glu-C), a member of the peptidase family S2B, catalyzes the hydrolysis of Asp-Xaa and Glu-Xaa peptide bonds. In appropriate buffers, the specificity of the bond cleavage is restricted to Glu-Xaa. Peptide bonds involving bulky side chains of hydrophobic aminoacyl residues are hydrolyzed at a lower rate. 

This enzyme [EC 3.4.21.53], also known as endopepti-dase La, ATP-dependent serine proteinase, and ATP-dependent protease La, catalyzes the hydrolysis of peptide bonds in large proteins (for example, globin, casein, and denaturated serum albumin) in the presence of ATP (which is hydrolyzed to ADP and orthophosphate). Vanadate ion inhibits both reactions. A similar enzyme occurs in animal mitochondria. Protease La belongs to the peptidase family S16. 

This enzyme [EC 3.4.24.27], also known as Bacillus ther-moproteolyticus neutral proteinase, is a thermostable extracellular metalloendopeptidase containing zinc and four calcium ions. A member of the peptidase family M4, this enzyme catalyzes the hydrolysis of peptide bonds with a preference for Xaa—Leu > Xaa—Phe. 

Figure 10.22 Schematic representation of the hydrolysis of casein (a) by lactococcal cell envelope proteinase (CEP), and (b) degradation of an hypothetical dodecapeptide by the combined action of lactococcal peptidases oligopeptidase (PepO), various aminopeptidases (PCP, PepN, PepA, PepX), tripeptidase (TRP), prolidase (PRD) and dipeptidase (DIP).

Exogenous enzymes, usually proteinases and/or peptidases. For several reasons, this approach has had limited success, except for enzyme-modified cheeses (EMC). These are usually high-moisture products which are used as ingredients for processed cheese, cheese spreads, cheese dips or cheese flavourings. 

The gross proteolysis of casein is probably due solely to rennet and plasmin activity (O Keeffe et al. 1978). Bacterial proteases and peptides are responsible for subsequent breakdown of the large peptides produced by rennet and plasmin into successively smaller peptides and finally amino acids (O Keeffe et al. 1978). If the relative rate of proteinase activity by rennet, plasmin, and bacterial proteases exceeds that of the bacterial peptidase system, bitterness in the cheese could result. Bitter peptides can be produced from a,-,- or /3-casein by the action of rennet or the activity of bacterial proteinase on /3-casein (Visser et al. 1983). The proteolytic breakdown of /3-casein and the subsequent development of bitterness are strongly retarded by the presence of salt (Fox and Walley 1971 Stadhouders et al. 1983). The principal source of bitter peptides in Gouda cheese is 3-casein, and more particularly the C-terminal region, i.e., 3(193-209) and 3(193-207) (Visser et al. 1983). In model systems, bitter peptides are completely debittered by a peptidases system of S. cremoris (Visser et al. 1983). 

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