Effects of temperature and pH on the structure of a metalloprotease from Lactobacillus fermentum R6 isolated from H arbin dry sausages and molecular docking between protease and meat protein-Reference-Cited by-同舟云学术

Effects of temperature and pH on the structure of a metalloprotease from Lactobacillus fermentum R6 isolated from H arbin dry sausages and molecular docking between protease and meat protein

Published:2021-03-13 Issue:12 Volume:101 Page:5016-5027
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Sun Fangda¹^ORCID,Tao Ran²,Liu Qian¹,Wang Hui¹,Kong Baohua¹^ORCID

Affiliation:

1. College of Food Science Northeast Agricultural University Harbin China

2. Department of Food Science and Agricultural Chemistry McGill University Sainte‐Anne‐de‐Bellevue QC Canada

Funder

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.11146

Reference52 articles.

1. Collagenolytic proteases from Bacillus subtilis B13 and B. siamensis S6 and their specificity toward collagen with low hydrolysis of myofibrils

2. Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers

3. Effects of rice protein hydrolysates prepared by microbial proteases and ultrafiltration on free radicals and meat lipid oxidation

4. Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies

5. Purification and biochemical characteristics of the protease from Lactobacillus brevis R4 isolated from Harbin dry sausages

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