Proteolytic

Papain the active compo nent of most meat tenderiz ers IS a proteolytic enzyme... 

Protenoids Proteoglycans Proteolysis Proteolytic enzymes Proteus... 

Hydrolyzed Vegetable Protein. To modify functional properties, vegetable proteins such as those derived from soybean and other oil seeds can be hydrolyzed by acids or enzymes to yield hydrolyzed vegetable proteins (HVP). Hydrolysis of peptide bonds by acids or proteolytic enzymes yields lower molecular weight products useful as food flavorings. However, the protein functionaHties of these hydrolysates may be reduced over those of untreated protein. 

Phytic acid (9), although restricted to a more narrow range of food products, mainly grains, complexes a broader spectmm of minerals than does oxahc acid. Decreased availabiUty of P is probably the most widely recognized result of excessive iatakes of phytic acid, yet Ca, Cu, Zn, Fe, and Mn are also complexed and rendered unavailable by this compound (47—49). Phytic acid has also been reported to reduce the activity of a-amylase and to decrease the activity of both proteolytic and Hpolytic enzymes (50). 

This can be a dangerous procedure due to the potential growth of food poisoning bacteria such as Staphylococcus aureus (31). This method of inoculation requites a very strict condition to assure the absence of not only bacteria associated with a health hazard but also those associated with product failure (proteolytic, greening, and gas-forming microorganisms). 

Contraction of muscle follows an increase of Ca " in the muscle cell as a result of nerve stimulation. This initiates processes which cause the proteins myosin and actin to be drawn together making the cell shorter and thicker. The return of the Ca " to its storage site, the sarcoplasmic reticulum, by an active pump mechanism allows the contracted muscle to relax (27). Calcium ion, also a factor in the release of acetylcholine on stimulation of nerve cells, influences the permeabiUty of cell membranes activates enzymes, such as adenosine triphosphatase (ATPase), Hpase, and some proteolytic enzymes and facihtates intestinal absorption of vitamin B 2 [68-19-9] (28). 

The volume of extracellular fluid is direcdy related to the Na" concentration which is closely controlled by the kidneys. Homeostatic control of Na" concentration depends on the hormone aldosterone. The kidney secretes a proteolytic enzyme, rennin, which is essential in the first of a series of reactions leading to aldosterone. In response to a decrease in plasma volume and Na" concentration, the secretion of rennin stimulates the production of aldosterone resulting in increased sodium retention and increased volume of extracellular fluid (51,55). 

The use of these sHmicides may result in an appreciable increase in the cost of producing paper. However, thein use often reduces downtime that is caused by slime and, therefore, increases production which more than compensates for the initial cost of the sHmicides. White water systems also often contain proteolytic microorganisms which attack the machine felts and reduce thein useful life. Control of this problem may be accompHshed by treating the felts with a sHmicide foUowed by cleaning with a mild acid (see INDUSTRIALANTIMICROBIALAGENTS). 

Composition and Methods of Manufacture. The vaccine consists of a mixture of purified capsular polysaccharides from 23 pneumococcal types that are responsible for over 90% of the serious pneumococcal disease in the world (47,48). Each of the polysaccharide types is produced separately and treated to remove impurities. The latter is commonly achieved by alcohol fractionation, centrifugation, treatment with cationic detergents, proteolytic en2ymes, nucleases or activated charcoal, diafiltration, and lyophili2ation (49,50). The vaccine contains 25 micrograms of each of the types of polysaccharide and a preservative such as phenol or thimerosal. 

In contrast to the nicotinamide nucleotide dehydrogenases, the prosthetic groups FMN and FAD are firmly associated with the proteins, and the flavin groups are usually only separated from the apoen2yme (protein) by acid treatment in water. However, in several covalently bound flavoproteins, the enzyme and flavin coen2ymes are covalently affixed. In these cases, the flavin groups are isolated after the proteolytic digestion of the flavoproteins. 

Thrombin, the two-chain derivative of the prothrombin molecule, has a molecular weight of approximately 37,000 daltons. Its proteolytic properties induce the conversion of fibrinogen to fibrin to produce the initial visible manifestation of coagulation, the soluble fibrin clot. In addition, thrombin influences the activity of Factors V, VIII, and XIII and plasmin. Thrombin affects platelet function by inducing viscous metamorphosis and the release reaction with subsequent aggregation. 

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