Proteinase, Aspergillus oryzae is a serine protease that catalyzes the hydrolysis of peptide bonds in protein substrates, with optimal activity at alkaline pH 10.5. This enzyme effectively degrades proteins such as casein, poly-L-glutamic acid, and poly-L-lysine, and its activity can be irreversibly inhibited by diisopropylfluorophosphate and potato inhibitor. Due to its high yield in solid-state fermentation, this proteinase is widely utilized in food processing applications, including soy sauce fermentation, as well as in the detergent and leather industries.
Proteinase, Aspergillus oryzae is a serine protease that catalyzes the hydrolysis of peptide bonds in protein substrates, with optimal activity at alkaline pH 10.5. This enzyme effectively degrades proteins such as casein, poly-L-glutamic acid, and poly-L-lysine, and its activity can be irreversibly inhibited by diisopropylfluorophosphate and potato inhibitor. Due to its high yield in solid-state fermentation, this proteinase is widely utilized in food processing applications, including soy sauce fermentation, as well as in the detergent and leather industries.
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