caa a22 4500 605498687 CHVBK 20210128100547.0 cr unu---uuuuu 210128e20151001xx s 000 0 eng 10.1007/s00253-015-6838-0 doi (NATIONALLICENCE)springer-10.1007/s00253-015-6838-0 Prolyl-specific peptidases for applications in food protein hydrolysis [Elektronische Daten] [Nicole Mika, Holger Zorn, Martin Rühl] Various food proteins including, e.g. gluten, collagen and casein are rich in l-proline residues. Due to the cyclic structure of proline, these proteins are well protected from enzymatic degradation by typical digestive enzymes. Proline-specific peptidases (PsP) belong to different families of hydrolases acting on peptide bonds (EC 3.4.x.x). They occur in various organisms including bacteria, fungi, plants and insects. Based on their biochemical characteristics, PsP type enzymes are further grouped into different subclasses of which prolyl aminopeptidases (EC 3.4.11.5, PAP), prolyl carboxypeptidases (EC 3.4.17.16, PCP) and prolyl oligopeptidases/prolyl endopeptidases (EC 3.4.21.26, POP/PEP) are of major interest for applications in food biotechnology. This mini review summarises the biochemical assays employed for these subclasses of PsP and their structural properties and the reaction mechanisms. A special focus was set on PsP derived from fungi and insects and important industrial applications in the field of food biotechnology. The degradation of gluten and collagen as well as the hydrolysis of bitter peptides are discussed. Springer-Verlag Berlin Heidelberg, 2015 Prolyl aminopeptidase nationallicence Prolyl carboxypeptidase nationallicence Gluten nationallicence Collagen nationallicence Debittering nationallicence Mika Nicole Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich Buff-Ring 58, 35392, Giessen, Germany aut Zorn Holger Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich Buff-Ring 58, 35392, Giessen, Germany aut Rühl Martin Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich Buff-Ring 58, 35392, Giessen, Germany aut Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/19(2015-10-01), 7837-7846 0175-7598 99:19<7837 2015 99 253 https://doi.org/10.1007/s00253-015-6838-0 text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 review-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-015-6838-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Mika Nicole Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich Buff-Ring 58, 35392, Giessen, Germany aut NATIONALLICENCE 700 1- Zorn Holger Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich Buff-Ring 58, 35392, Giessen, Germany aut NATIONALLICENCE 700 1- Rühl Martin Institute of Food Chemistry and Food Biotechnology, Justus Liebig University Giessen, Heinrich Buff-Ring 58, 35392, Giessen, Germany aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/19(2015-10-01), 7837-7846 0175-7598 99:19<7837 2015 99 253