A biotechnology perspective of fungal proteases
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UnB |
Texto Completo: | http://repositorio.unb.br/handle/10482/29848 http://dx.doi.org/10.1590/S1517-838246220140359 |
Resumo: | 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. |
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Souza, Paula Monteiro deBittencourt, Mona Lisa de AssisCaprara, Carolina CaniellesFreitas, Marcela Medeiros deAlmeida, Renata Paula Coppini deSilveira, DâmarisFonseca, Yris MariaFerreira Filho, Edivaldo XimenesPessoa Júnior, AdalbertoBatista, Pérola de Oliveira Magalhães Dias2017-12-07T05:13:27Z2017-12-07T05:13:27Z2015-04SOUZA, Paula Monteiro de et al. A biotechnology perspective of fungal proteases. Brazilian Journal of Microbiology, São Paulo, v. 46, n. 2, p. 337-346, abr./jun. 2015. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000200337&lng=en&nrm=iso>. Acesso em: 2 abr. 2018. doi: http://dx.doi.org/10.1590/S1517-838246220140359.http://repositorio.unb.br/handle/10482/29848http://dx.doi.org/10.1590/S1517-838246220140359Sociedade Brasileira de MicrobiologiaBrazilian Journal of Microbiology - All the content of the journal, except where otherwise noted, is licensed under a Creative Commons License CC BY-NC (CC BY NC 4.0). Fonte: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000200337&lng=en&nrm=iso. Acesso em: 2 abr. 2018.info:eu-repo/semantics/openAccessA biotechnology perspective of fungal proteasesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleProteasesEnzimasFungosProteases 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.engreponame:Repositório Institucional da UnBinstname:Universidade de Brasília (UnB)instacron:UNBORIGINALARTIGO_BiotechnologyPerspectiveFungal.pdfARTIGO_BiotechnologyPerspectiveFungal.pdfapplication/pdf558587http://repositorio2.unb.br/jspui/bitstream/10482/29848/1/ARTIGO_BiotechnologyPerspectiveFungal.pdf45698815168f340091ac02d58719a5ceMD51open access10482/298482023-05-24 20:34:26.293open accessoai:repositorio2.unb.br:10482/29848Biblioteca Digital de Teses e DissertaçõesPUBhttps://repositorio.unb.br/oai/requestopendoar:2023-05-24T23:34:26Repositório Institucional da UnB - Universidade de Brasília (UnB)false |
dc.title.pt_BR.fl_str_mv |
A biotechnology perspective of fungal proteases |
title |
A biotechnology perspective of fungal proteases |
spellingShingle |
A biotechnology perspective of fungal proteases Souza, Paula Monteiro de Proteases Enzimas Fungos |
title_short |
A biotechnology perspective of fungal proteases |
title_full |
A biotechnology perspective of fungal proteases |
title_fullStr |
A biotechnology perspective of fungal proteases |
title_full_unstemmed |
A biotechnology perspective of fungal proteases |
title_sort |
A biotechnology perspective of fungal proteases |
author |
Souza, Paula Monteiro de |
author_facet |
Souza, Paula Monteiro de Bittencourt, Mona Lisa de Assis Caprara, Carolina Canielles Freitas, Marcela Medeiros de Almeida, Renata Paula Coppini de Silveira, Dâmaris Fonseca, Yris Maria Ferreira Filho, Edivaldo Ximenes Pessoa Júnior, Adalberto Batista, Pérola de Oliveira Magalhães Dias |
author_role |
author |
author2 |
Bittencourt, Mona Lisa de Assis Caprara, Carolina Canielles Freitas, Marcela Medeiros de Almeida, Renata Paula Coppini de Silveira, Dâmaris Fonseca, Yris Maria Ferreira Filho, Edivaldo Ximenes Pessoa Júnior, Adalberto Batista, Pérola de Oliveira Magalhães Dias |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Souza, Paula Monteiro de Bittencourt, Mona Lisa de Assis Caprara, Carolina Canielles Freitas, Marcela Medeiros de Almeida, Renata Paula Coppini de Silveira, Dâmaris Fonseca, Yris Maria Ferreira Filho, Edivaldo Ximenes Pessoa Júnior, Adalberto Batista, Pérola de Oliveira Magalhães Dias |
dc.subject.keyword.pt_BR.fl_str_mv |
Proteases Enzimas Fungos |
topic |
Proteases Enzimas Fungos |
description |
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. |
publishDate |
2015 |
dc.date.issued.fl_str_mv |
2015-04 |
dc.date.accessioned.fl_str_mv |
2017-12-07T05:13:27Z |
dc.date.available.fl_str_mv |
2017-12-07T05:13:27Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SOUZA, Paula Monteiro de et al. A biotechnology perspective of fungal proteases. Brazilian Journal of Microbiology, São Paulo, v. 46, n. 2, p. 337-346, abr./jun. 2015. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000200337&lng=en&nrm=iso>. Acesso em: 2 abr. 2018. doi: http://dx.doi.org/10.1590/S1517-838246220140359. |
dc.identifier.uri.fl_str_mv |
http://repositorio.unb.br/handle/10482/29848 |
dc.identifier.doi.pt_BR.fl_str_mv |
http://dx.doi.org/10.1590/S1517-838246220140359 |
identifier_str_mv |
SOUZA, Paula Monteiro de et al. A biotechnology perspective of fungal proteases. Brazilian Journal of Microbiology, São Paulo, v. 46, n. 2, p. 337-346, abr./jun. 2015. Disponível em: <http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000200337&lng=en&nrm=iso>. Acesso em: 2 abr. 2018. doi: http://dx.doi.org/10.1590/S1517-838246220140359. |
url |
http://repositorio.unb.br/handle/10482/29848 http://dx.doi.org/10.1590/S1517-838246220140359 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
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info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
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Sociedade Brasileira de Microbiologia |
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reponame:Repositório Institucional da UnB instname:Universidade de Brasília (UnB) instacron:UNB |
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Repositório Institucional da UnB |
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http://repositorio2.unb.br/jspui/bitstream/10482/29848/1/ARTIGO_BiotechnologyPerspectiveFungal.pdf |
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