Protease is the generic name given to those enzymes hydrolyzing the peptide bond in
proteins and some synthetic substrates and coded as the EC 3.4. 11-99. X. subgroup in the …

Texture is one of the food quality attributes affecting the consumer's acceptability and the
market value. Fish and shellfish undergo weakening or softening of muscle, particularly …

Proteinases are probably studied more by food scientists and technologists than any other
group of enzymes in fish and shellfish. That these enzymes receive considerable attention is …

18.1. FoodTtechnologistshe Introduction technology curren is t is a market-driven generation
looking for activity. of food added value for the consumer, better profit margins, and more …

Enzymes are macromolecular proteins whose unique primary and three-dimensional
structure leads to specific catalytic activity in food and other biological systems. Disruption of …

They are found in all living organisms (animals, plants, and microorganisms). They are
essential for digestion of food proteins to peptides and amino acids. The amino acids then …

The term 'fish proteases' refers to hydrolytic enzymes from aquatic species that catalyze
degradation of peptide bonds in protein molecules. Proteases play a vital role in …

Proteases in oyster (Crassotrea gigas) were extracted with 10 mM Tris‐HCl buffer solution
and purified by ammonium sulfate fractionation, Sephadex G‐150 gel filtration, repeated …

This chapter is on the major proteinases (also known as proteolytic enzymes or proteases)
that are produced by the digestive glands of marine animals. Like the proteinases from …

Enzymes are biological catalysts accelerating chemical reactions and are important tools for
improving product quality or processing operations. Among the enzymes used in food …