Proteinase,Streptomyces griseus CAS:9036-06-0

Degrading proteins: Proteinases are enzymes that hydrolyze peptide bonds in proteins, leading to their breakdown. The proteinase produced by Streptomyces griseus is effective in degrading various proteins, enabling the breakdown of complex protein structures into smaller peptides or amino acids.

Meat tenderization: The proteinase from Streptomyces griseus has been used in the food industry for meat tenderization. By breaking down the connective tissues in meat, it softens the texture and enhances the palatability of meat products.

Cheese production: In cheese-making, proteinase from Streptomyces griseus plays a crucial role in the ripening process. It aids in the breakdown of proteins in the cheese curd, contributing to the development of flavor and texture in various types of cheese.

Biotechnological applications: Proteinases from Streptomyces griseus have applications in various biotechnological processes. They are used in protein engineering to modify or cleave specific peptide sequences in target proteins. Protein digestion using this enzyme aids in peptide mapping and protein analysis for research and development purposes.

Biomass degradation: Streptomyces griseus proteinase can be utilized in biorefineries for the biomass degradation of plants and agricultural waste. It breaks down plant proteins into more manageable forms, facilitating the extraction of valuable compounds and the production of biofuels and platform chemicals.

Production of bioactive peptides: Proteinases from Streptomyces griseus can be employed to produce bioactive peptides. These peptides have various biological activities, such as antimicrobial, antioxidant, and antihypertensive properties, and find applications in the food, pharmaceutical, and cosmetic industries.