Bitter peptides are formed by the breakdown of proteins and high-molecular during proteolysis. Their formation in cheeses is related to proteolytic activity rennet balance with peptidase microbial enzymes lactic acid bacteria. The bitter taste then arises when there a disproportion between degradation increasing their concentration above perception threshold. extent which affect overall cheese ...

Proteolysis of food proteins changes their conformation and often generates bioactive peptides, leading to improved nutritional value techno-functional properties. Protein isolates that originated from plants are generally a mixture several proteins. Enzymatic hydrolysis such mixtures has drawback, as it is unclear which in the hydrolysed, poorly reproducible outcomes. In present study, we appl...

The proteolysis kinetics of intact proteins by nonspecific proteases provides valuable information on transient partial unfolding of proteins under native conditions. Native-state proteolysis is an approach to utilize the proteolysis kinetics to assess the energetics of partial unfolding in a quantitative manner. In native-state proteolysis, folded proteins are incubated with nonspecific protea...

In this work, the individual and interactive effects of temperature pH on proteolytic activity Lactococcus lactis LCL strain in milk were studied by quadratic Response Surface Methodology. The selected variables have been analysed using a Central Composite Design maximum response (proteolysis rate) under optimum values satisfactory fit model was realized. mathematical relationship two significa...

Proteolysis of proteins and peptides is involved in the infection cells by enveloped viruses also invasion spread cancer cells. Shutting down broad-specificity proteases, however, problematic because normal functions these proteases will be affected. Herein, nanoparticle receptors were prepared from molecular imprinting for complex biological peptides. Their strong selective binding enabled the...