a biotechnology perspective of fungal proteases
Clicks: 165
ID: 247438
2015
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Emerging Content
30.0
/100
165 views
36 readers
AI Quality Assessment
Not analyzed
Readership in this journal
EmergingRanked #128 of 148 articles by views in ieee software
Most read
Least read
Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 148 in total.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
Proteases hydrolyze the peptide bonds of proteins into peptides and amino acids, being found in all living organisms, and are essential for cell growth and differentiation. Proteolytic enzymes have potential application in a wide number of industrial processes such as food, laundry detergent and pharmaceutical. Proteases from microbial sources have dominated applications in industrial sectors. Fungal proteases are used for hydrolyzing protein and other components of soy beans and wheat in soy sauce production. Proteases can be produced in large quantities in a short time by established methods of fermentation. The parameters such as variation in C/N ratio, presence of some sugars, besides several other physical factors are important in the development of fermentation process. Proteases of fungal origin can be produced cost effectively, have an advantage faster production, the ease with which the enzymes can be modified and mycelium can be easily removed by filtration. The production of proteases has been carried out using submerged fermentation, but conditions in solid state fermentation lead to several potential advantages for the production of fungal enzymes. This review focuses on the production of fungal proteases, their distribution, structural-functional aspects, physical and chemical parameters, and the use of these enzymes in industrial applications.
| Reference Key |
souza2015braziliana
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | ;Paula Monteiro de Souza;Mona Lisa de Assis Bittencourt;Carolina Canielles Caprara;Marcela de Freitas;Renata Paula Coppini de Almeida;Dâmaris Silveira;Yris Maria Fonseca;Edivaldo Ximenes Ferreira Filho;Adalberto Pessoa Junior;Pérola Oliveira Magalhães |
| Journal | ieee software |
| Year | 2015 |
| DOI |
10.1590/S1517-838246220140359
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
Comments
No comments yet. Be the first to comment on this article.