da Silva R, da Rosa N, de Oliveira L, Juliano M, Juliano L, Rosa J, et al
. Biochemical Properties and Catalytic Specificity of a Novel Neutral Serine Peptidase Secreted by Fungus Pyrenochaetopsis sp. Appl Biochem Biotechnol. 2018;: pubmed publisher
..Lastly, the enzyme showed the greatest specificity for non-polar amino acids, particularly leucine and isoleucine, and moderate specificity for basic and neutral polar amino acids. It displayed the least specificity for acidic residues. ..
Neto Y, de Oliveira L, De Oliveira A, Rosa J, Juliano M, Juliano L, et al
. Determination of Specificity and Biochemical Characteristics of Neutral Protease Isolated from Myceliophthora thermophila. Protein Pept Lett. 2015;22:972-82 pubmed
..Kinetic assays for this enzyme showed a greater catalytic efficiency when the substrate had alanine at position P'2. The protease presented characteristics that may be of interest to many industrial areas. ..
da Silva R, Souto T, de Oliveira T, de Oliveira L, Karcher D, Juliano M, et al
. Evaluation of the catalytic specificity, biochemical properties, and milk clotting abilities of an aspartic peptidase from Rhizomucor miehei. J Ind Microbiol Biotechnol. 2016;43:1059-69 pubmed publisher
..Thus, this peptidase may function as an important alternative enzyme in milk clotting during the preparation of cheese. ..
da Silva R, de Oliveira L, Juliano M, Juliano L, Rosa J, Cabral H. Activity of a peptidase secreted by Phanerochaete chrysosporium depends on lysine to subsite S'1. Int J Biol Macromol. 2017;94:474-483 pubmed publisher
..The peptidase preferred the basic amino acids K and R and high selectivity on S'1 subsite, exhibiting a condition of lysine-dependence to catalysis on anchoring of this subsite. ..
da Silva R, de Oliveira L, Juliano M, Juliano L, De Oliveira A, Rosa J, et al
. Biochemical and milk-clotting properties and mapping of catalytic subsites of an extracellular aspartic peptidase from basidiomycete fungus Phanerochaete chrysosporium. Food Chem. 2017;225:45-54 pubmed publisher
..The restricted proteolysis and milk-clotting potential are attractive properties for the use in cheese production. ..