The Sulfhydryl Proteases
1974; American Chemical Society; Linguagem: Inglês
10.1021/ba-1974-0136.ch008
ISSN0065-2393
Autores Tópico(s)Protein Hydrolysis and Bioactive Peptides
ResumoThe sulfhydryl proteases—papain, ficin, and bromelain—all have a sulfhydryl group at their active site and are thus readily inactivated by reagents or conditions which modify this functional group. These enzymes are used extensively in the food industry for the tenderization of meat and chillproofing of beer, have application in the tanning and textile industries, and are used medicinally as digestive aids and debriding agents. The enzymatic and physicochemical properties and structural features of these enzymes are compared with particular emphasis on the relationship of structure to mechanism of action.
Referência(s)