Prolyl-specific peptidases for applications in food protein hydrolysis.

Volume: 99, Issue: 19, Pages: 7837 - 7846
Published: Aug 4, 2015
Abstract
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...
Paper Details
Title
Prolyl-specific peptidases for applications in food protein hydrolysis.
Published Date
Aug 4, 2015
Volume
99
Issue
19
Pages
7837 - 7846
Citation AnalysisPro
  • Scinapse’s Top 10 Citation Journals & Affiliations graph reveals the quality and authenticity of citations received by a paper.
  • Discover whether citations have been inflated due to self-citations, or if citations include institutional bias.