Proteinase enzymes relevant to the baking industry.

Conclusion The above examples of the application of the concept of controlled proteolysis are very specific ones relating to a given substrate and enzyme system. The concept is, however, generally applicable in all proteolytic reactions where pH can be controlled. Under these circumstances DH is the parameter which determines the properties of the end products. This is of great industrial impdrtance, since the normal hydrolysis parameters (such as substrate concentration, enzyme dosage, and temperature) can be chosen at large (within limits) to fit a given system.