Purification and characterization of an aspartic protease from the Rhizopus oryzae protease extract, Peptidase R

Hsiao, Nai-Wan; Chen, Yeh; Kuan, Yi-Chia; Lee, Yen-Chung; Lee, Shuo-Kang; Chan, Hsin-Hua; Kao, Chien-Han

doi:10.1016/j.ejbt.2014.02.002

Cited by 65 publications

(46 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Both glutelin subunits were linked by disulfide bonds derived from intramolecular cysteine residues in both subunits (Katsube-Tanaka et al, 2004;Sugimoto et al, 1986). These subunits were also polymerized by disulfide bonds and hydrophobic interaction, resulting in a large macromolecular complex (Utsumi, 1992).…”

Section: Discussionmentioning

confidence: 99%

Bacillolysin, papain, and subtilisin improve the quality of gluten-free rice bread

Hatta

Matsumoto

Honda

2015

Journal of Cereal Science

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 99%

Bacillolysin, papain, and subtilisin improve the quality of gluten-free rice bread

Hatta

Matsumoto

Honda

2015

Journal of Cereal Science

View full text Add to dashboard Cite

“…Rhizopus sp merupakan kapang yang dapat menghasilkan enzim protease (Hsiao et al 2014). Protease disebut juga sebagai peptidase atau proteinase, yaitu enzim yang mengkatalisis hidrolisis ikatan peptida menjadi oligopeptida pendek dan asam amino bebas (López-Otín & Bond 2008).…”

Section: Rhizopus Sp Meningkatkan Kualitas Nutrisi Pakan Ternakunclassified

“…Salah satu enzim protease yang dihasilkan oleh R. oryzae adalah aspartat protease yang memiliki berat molekul 30-45 kDa. Aspartat protease banyak digunakan pada pengolahan makanan komersial untuk meningkatkan rasa dan kandungan nutrisinya (Hsiao et al 2014). Pada proses fermentasi, protease R. oligosporus memiliki aktivitas proteolitik yang tinggi dan tidak memproduksi toksin (Rauf et al 2010).…”

Section: Rhizopus Sp Meningkatkan Kualitas Nutrisi Pakan Ternakunclassified

Several Functions of Rhizopus sp on Increasing Nutritional Value of Feed Ingredient

Endrawati

Kusumaningtyas

2018

WARTAZOA

View full text Add to dashboard Cite

Rhizopus sp is a type of fungi which easily grow in the soil, fruit, vegetables and fermented food. This paper describes some functions of Rhizopus sp on increasing nutritional value of feed ingredient and possibility of its application in Indonesia. Rhizopus mold has been known in Indonesia especially for tempe production for food. Research about Rhizopus sp gives knowledge for utilizing Rhizopus sp for other functions. Rhizopus sp is able to inhibit the growth of toxigenic fungus, Aspergillus flavus and to degrade aflatoxin. Rhizopus sp also produces compounds which are able to inhibit pathogenic bacteria and acts as antioxidant. Rhizopus sp absorbs some minerals and changes them to become organic minerals hence it increases mineral absorption by the body. Utilization of feed fermented by Rhizopus sp in livestock showed better result compared to non fermented feed. Rhizopus sp is also very potential to be applied as feed additive for livestock. Key words: Rhizopus sp, feed additive, livestock ABSTRAKRhizopus sp merupakan kapang yang mudah tumbuh dalam tanah, buah dan sayuran serta produk olahan terfermentasi. Tulisan ini menguraikan beberapa fungsi Rhizopus sp dalam meningkatkan nilai nutrisi bahan pakan dan kemungkinan aplikasinya di Indonesia. Kapang Rhizopus sp sudah lama dikenal di Indonesia terutama untuk pembuatan tempe. Beberapa penelitian mengenai Rhizopus sp membuka peluang pemanfaatan Rhizopus sp untuk fungsi-fungsi lain. Kapang Rhizopus sp dapat menekan pertumbuhan kapang toksigenik Aspergillus flavus dan mendegradasi aflatoksin. Rhizopus sp juga dapat menghasilkan senyawa yang dapat menghambat bakteri patogen dan berfungsi sebagai antioksidan. Rhizopus sp menyerap beberapa unsur mineral dan mengubahnya menjadi mineral organik sehingga dapat meningkatkan penyerapan mineral di dalam tubuh dengan lebih baik. Pemanfaatan bahan pakan hasil fermentasi oleh Rhizopus sp pada ternak memperlihatkan hasil yang lebih baik dibandingkan dengan tanpa fermentasi. Rhizopus sp juga sangat potensial untuk diaplikasikan sebagai pakan imbuhan untuk ternak.

show abstract

“…Metal ions exhibit different influence on activity of protease produced by different microorganisms (Hsiao et al, 2014;Lee et al, 2010;Li et al, 2014;Mnif et al, 2015;Silva et al, 2011).…”

Section: Effect Of Metal Ions On Protease Activitymentioning

confidence: 99%

“…Due to the contribution of protease produced by microorganism to the formation of texture and flavor of fermented food and its wide industrial application, a number of proteases from several different strains including bacteria and fungi were purified and characterized (Hsiao et al, 2014;Kumar et al, 2008;Kumar et al, 2005;Lee et al, 2010;Li et al, 2014;Mercado-Flores et al, 2003;Shankar et al, 2011;Silva et al, 2011). Pediococcus pentosaceus is kind of LAB widely existed in fermented meat and usually used as starter strains in manufacture of various fermented fish (Asiedu and Sanni, 2002;Glatman et al, 2000;Riebroy et al, 2008;Xu et al, 2010;Yin and Jiang, 2001).…”

Section: Introductionmentioning

confidence: 99%

Purification and Characterization of an Extracellular Acidic Protease of <i>Pediococcus pentosaceus</i> Isolated from Fermented Fish

Dai

Zang

et al. 2015

FSTR

View full text Add to dashboard Cite

Protease from lactic acid bacteria is of great importance to flavor and texture quality of fermented foods. An acidic protease from Pediococcus pentosaceus 220 was purified to homogeneity with a 11.5-fold increase in specific activity and 13.4% of recovery by precipitation with ammonium sulfate ( . The enzyme activity was also strongly inhibited by Sodium dodecyl sulfate and EDTA. It could be deduced that the purified enzyme was an acidic metalloprotease.

show abstract

Purification and characterization of an aspartic protease from the Rhizopus oryzae protease extract, Peptidase R

Cited by 65 publications

References 24 publications

Bacillolysin, papain, and subtilisin improve the quality of gluten-free rice bread

Bacillolysin, papain, and subtilisin improve the quality of gluten-free rice bread

Several Functions of Rhizopus sp on Increasing Nutritional Value of Feed Ingredient

Purification and Characterization of an Extracellular Acidic Protease of <i>Pediococcus pentosaceus</i> Isolated from Fermented Fish

Contact Info

Product

Resources

About