Biotechnological Applications of Proteases in Food Technology

TLDR

Hydrolysis of proteins in food technology is a key application of proteases, driving extensive use in proteomics and increasingly in degradomics studies. This review examines biotechnological uses of proteases, aiming to identify proteins through peptide mapping after hydrolysis and to discuss degradomics, other industrial applications, and bioactive peptide production. The authors survey protease classification, the preparation of immobilized biocatalysts and their challenges with large macromolecular substrates, and analyze peptide mapping, degradomics, and other industrial applications.

Abstract

Abstract This review presents some of the hottest topics in biotechnological applications: proteases in biocatalysis. Obvious, one of the most relevant areas of application is in the hydrolysis of proteins in food technology, and that has led to a massive use on proteomics. The aim is to identify via peptide maps the different proteins obtained after a specific protease hydrolysis. However, concepts like degradomics are also taking on a more relevant importance in the use and study of proteases and will also be discussed. Other protease applications, as seem in cleaning (detergent development), the pharmaceutical industry, and in fine chemistry, will be analyzed. This review progresses from basic areas such as protease classification to a discussion of the preparation of protease‐immobilized biocatalysts, considering the different problems raised by the use of immobilized proteases due to the peculiar features of the substrates, usually large macromolecules. Production of bioactive peptides via limited hydrolysis of proteins will occupy an important place in this review.