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Peptidases are enzymes capable of cleaving, and thereby often inactivating, small peptides. They are widely distributed on the surface of many different cell types, with the catalytic site exposed only at the external surface.
Function:
1) Peptidases are involved in the degradation of off-function proteins in lysosomes, cytosol, plasma membranes, or in extracellular space; however, they may also have regulatory roles controlling biological processes crucial for cell homeostasis.
Application:
1) The dairy sector is one of the most important industrial segments in peptidase applications These enzymes can hydrolyze milk proteins into medium/short peptides and amino acids, as well as modulate their nutritional and functional properties, which comprise sensory changes (e.g., texture and flavor), digestibility and solubility improved, as well as the release of bioactive compounds. Therefore, they have been applied to develop different dairy products, such as cheese and a wide range of products deriving from caseins and whey proteins.
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