Proteolytic enzymes and biocatalytic characteristics of them in the raw grain conversion

Abstract

The influence of biocatalytic effects of proteases studied of different origin on the biochemical and amino acid composition of the grain mash was studied. Given data on differences in the composition and mechanism of action of proteases synthesized by fungi and bacteria. It is shown that the complex of bacterial proteases, comprising endo- action of proteinase catalyzing the hydrolysis of protein to peptides had no significant effect on the formation of the amine nitrogen, reducing carbohydrates and free amino acids in wheat wort. A deep degree of conversion of grain raw materials can be obtained using the complex of fungal proteases, endo- and exo- action that catalyze the hydrolysis of protein to peptides and amino acids.