Chapter category: Agricultural Biotechnology
Protease Inhibitors in Food Processing
Recombinant Protease Inhibitors in Plants
Edited by: Dominique MichaudISBN: 1-58706-007-8
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Chapter authors:
Fernando L. García-Carreño, Haejung An and Norman F. Haard
Food technology is a marketdriven activity. The current generation of food technologists is looking for added value for the consumer, better profit margins, and more efficient utilization of resources. Enzymatic modification of food proteins has an important role in the food industry with respect to both traditional and high technology food processing as well as food spoilage. The study of proteolysis in foodstuffs by food scientists and nutritionists has been a major area of research activity in food technology. Ancient traditional arts such as brewing, cheese making, meat tenderization with papaya leaves and condiment preparation (e.g., soy sauce and fish sauce) rely on proteolysis, albeit the methods were developed prior to our knowledge of enzymes. Early food processes involving proteolysis were normally the inadvertent consequence of endogenous or microbial enzyme activity in the foodstuff. The idea of adding exogenous enzymes to improve existing reactions or to create new products dates to early in the 20th century, and became a significant part of food processing in the 1960's.1 Protein modification by enzymes yields products with improved nutritional, functional and organoleptic properties, and aids a variety of processing operations. Proteinases are used by the food industry to control viscosity, elasticity, cohesion, emulsification, foam stability and whipability, flavor development, texture modification, nutritional quality, solubility, digestibility and extractability. Applications include processes for meat flavor development and tenderization, continuous bread making and modification of cracker and cookie texture, malt supplementation and chill proofing in the brewing industry, and hydrolysis of protein gels to lower viscosity for concentration or filtration.2 The desired degree of hydrolysis (DH), or percentage of peptide bonds hydrolyzed, varies considerably with the different food processing operations. Some proteolytic processes, such as for bouillon from soy protein or fish sauce from whole fish, require a DH close to 100%. In contrast, in many food processing operations there is a balancing act in which just enough, but not too much protein hydrolysis must be achieved.35 Among enzymatic food protein modifications, "limited hydrolysis" is a technique receiving considerable attention because it can yield products with improved properties and added value.
Additional chapters from this book:
Appendix III. Tertiary Structures of Proteases and Protease Inhibitors Available in the Brookhaven and National Laboratory Protein Data Bank
France Brunelle and Dominique Michaud
Appendix II. Plant Protease Inhibitors: Availabe mRNA Sequences
Binh Nguyen-Quoc
The GenBank Database was searched with the Wisconsin Package, Version 9.1 (Madison Genetics Computer Group, Madison WI), using the following keywords: protease inhibitor, proteinase inhibitor,...
Appendix I. Substrates and Inhibitors Useful in Protease Characterization
France Brunelle and Dominique Michaud
substrate a chromogenic or fluorogenic nature useful in subsequent quantitation of hydrolytic activity. Based on the position of the substituent(s), synthetic substrates may be classified in t...
Protease Inhibitors in Food Processing
Fernando L. García-Carreño, Haejung An and Norman F. Haard
Food technology is a marketdriven activity. The current generation of food technologists is looking for added value for the consumer, better profit margins, and more efficient utilization of r...
Proteinase Inhibitors in Health and Disease Control—Medical and Industrial Aspects
Michiel F.J. Blankenvoorde, Henk S. Brand, Yvonne M.C. Henskens, Enno C.I. Veerman and Arie V. Nieuw Amerongen
Proteolytic enzymes are involved in numerous physiological processes in man including food digestion, tissue remodelling, host defense, blood coagulation and the activation of proenzymes and p...
Expression of Protease Inhibitor in Sweetpotato
Dapeng Zhang, Giselle Cipriani, Isabelle Rety, Ali Golmirzae, Nicole Smit and Dominique Michaud
Sweetpotato [Ipomoea batatas L. (Lam.)] is a dicotyledenous plant belonging to the family Convolvulaceae, the morning glory family.1 Among food crops of the world,...
Expression of Protease Inhibitors in Potato
Conrad Cloutier and Dominique Michaud
Potato crops are produced worldwide with an estimated production of 18 M ha in 148 countries (FAO, http://www.fao.org). Potato ranks number 4 as a plant cultivated for human food production, w...
Using Protease Proregions as Regulators of Insect Digestive Proteinases
Mark A.J. Taylor
In order to maintain their rapid growth, the larvae of many insect pests need to feed nearly continuously and have very efficient digestive enzymes. Insect digestive proteinases are often targ...
Engineering Protease Inhibitors by Phage Display
Jules Beekwilder and Maarten Jongsma
Recent literature on the use of protease inhibitors (PIs) for pest control has made it clear that insects are well adapted to cope with a large range of these inhibitors. They have evolved pro...
Using Natural and Modified Protease Inhibitors
Dominique Michaud and Binh Nguyen-Quoc
Considering the high complexity of protease/inhibitor interactions in hostpest systems and the diversity of proteolytic enzymes used by pests and pathogens to hydrolyze dietary proteins or to ...
Multiple Protease/Inhibitor Interactions in Plant-Pest Systems
Savita Visal-Shah, France Brunelle and Dominique Michaud
Recent advances in the field of protease inhibitor (PI)-based control of pests and pathogens revealed the high complexity of protease/inhibitor interactions in hostpest systems.15 S...
Interference of Protease Inhibitors on Non-Target Organisms
Louise A. Malone and Elisabeth P.J. Burgess
When plants are genetically modi- fied with proteinase inhibitor (PI)-encoding genes, the intended targets for these PIs are either herbivorous pests or pathogenic microorganisms attacking the...
The Response of Insects to Dietary Protease Inhibitors
Roxanne M. Broadway
One of the most important determinants for the successful use of recombinant proteinase inhibitors (PIs) against herbivorous insects is the selection of appropriate PIs. There are four classes...
Regulation of Plant Defense Against Herbivorous Pests
Hisashi Koiwa, Ray A. Bressan and Paul M. Hasegawa
It is estimated that potential crop yield is reduced by about 40% because of dam age or competition from arthropods, nematodes, diseases and weeds. Herbivorous pests such as insects, mites and...
The Control of Plant Pathogens with Protease Inhibitors: A Realistic Approach?
Stephen Gleddie and Dominique Michaud
Plant pathogens contribute significantly to the yield losses suffered by producers and growers of numerous horticultural and field crops worldwide. Controlling plant pathogens by the use of pe...
Recombinant Protease Inhibitors as Management Tools to Suppress Parasitic Nematodes
Thierry Vrain
Nematodes are the most successful multicellular form of animal life on earth. They colonize all trophic milieux with enough water to sustain their aquatic origin, the bottom of the seas, river...
Cystatin-Based Control of Insects, with Special Reference to Oryzacystatin
Soichi Arai and Kaiko Abe
Cystatins were initially defined as proteins that specifically inhibit cysteine proteinases in general,1 but this understanding has recently undergone certain changes. Recent advanc...
Control of Phytophagous Insect Pests Using Serine Proteinase Inhibitors
John A. Gatehouse, Angharad M.R. Gatehouse and David P. Bown
The role of proteinase inhibitors (PIs) in plant defense against predators and pathogens is now well established. Although diverse endogenous functions for these proteins have been proposed, r...
Protease/Inhibitor Interactions in Plant-Pest Systems: A Brief Overview
Dominique Michaud
The metabolism of any living cell depends on proteolysis. Proteases, which form a diverse group of enzymes capable of cleaving peptide bonds, are implicated in various essential processes rang...
