Proteolytic-induced aggregation

Of the many functions of proteolytic enzymes listed in Table I, the most extensively used commercially are chillproofing of beer, production of cheese, tenderization of meats, and production of protein hydrolysates. Two of the most active research areas at the moment include use of proteolytic enzymes for plastein formation (see Proteolytic-Induced Aggregation of Proteins, p. 99) and the solubilization of fish protein concentrate. 

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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