New trends for a classical enzyme: Papain, a biotechnological success story in the food industry

In recent years, proteases have arisen as standard biocatalysts in many industrial processes in different fields, such as pharmaceutical, medicine, detergent manufacturing and food science. Among them, papain is undoubtedly one of the most frequently studied and widely used proteases in the food ind...

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Veröffentlicht in:	Trends in food science & technology 2017-10, Vol.68, p.91-101
Hauptverfasser:	Fernández-Lucas, Jesús, Castañeda, Daniel, Hormigo, Daniel
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal feed Baking Biocatalysis Biocatalysts Biotechnology Breweries Brewing Cysteine proteases Enzyme biotechnology Enzymes Food Food industry Food processing Food processing industry Food production Genetic engineering Hydrolysates Immobilization Industrial processes Innovations Meat Mutants Papain Peptides Process engineering Proteases Protein engineering Structural analysis Structure-function relationships Tenderization Water treatment
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