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Enzimas proteolíticas: propriedades químicas, produção e aplicação biotecnológica
| Nome: | Descrição: | Tamanho: | Formato: | |
|---|---|---|---|---|
| Trabalho complementar_42728 | 7.43 MB | Adobe PDF |
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Resumo(s)
As enzimas proteolíticas, ou proteases, constituem um dos grupos enzimáticos mais importantes na biotecnologia alimentar devido à sua capacidade de hidrolisar proteínas e modificar as propriedades funcionais dos alimentos. Estas enzimas podem ter origem animal, vegetal ou microbiana, apresentando características estruturais e catalíticas distintas que determinam a sua aplicabilidade industrial. Quimicamente, funcionam como hidrolases, classificadas de acordo com o seu centro ativo (serina, cisteína, ácido aspártico, metaloproteases) ou quebrando grupos funcionais amino e carboxilo das extremidades. Estas enzimas são fundamentais em vários processos fisiológicos, tais como digestão, sinalização celular, síntese proteica e são vitais em diversas indústrias e na medicina, regulando processos biológicos fundamentais. Este trabalho baseou-se numa metodologia de revisão bibliográfica, focando-se na relevância das proteases como ferramentas determinantes para a inovação alimentar, permitindo o desenvolvimento de produtos com maior valor nutricional, melhoria da textura e digestibilidade, além de contribuírem para processos produtivos mais sustentáveis. Os avanços recentes apontam para a expansão das aplicações destas enzimas, nomeadamente na produção de peptídeos bioativos e na valorização de resíduos agroindustriais, reforçando o seu papel estratégico na indústria alimentar moderna.
Proteolytic enzymes, or proteases, constitute one of the most important enzyme groups in food biotechnology due to their ability to hydrolyze proteins and modify the functional properties of foods. These enzymes may be of animal, plant, or microbial origin, exhibiting distinct structural and catalytic characteristics that determine their industrial applicability. Chemically, they function as hydrolases and are classified according to their active site (serine, cysteine, aspartic acid, metalloproteases) or by breaking off amino and carboxyl functional groups at the ends. These enzymes are essential in several physiological processes, including digestion, cellular signaling, and protein synthesis, and they are vital in several industries and in medicine, where they regulate fundamental biological processes. This work was based on a literature review methodology, focusing on the relevance of proteases as key tools for food innovation, enabling the development of products with higher nutritional value, improved texture and digestibility, while also contributing to more sustainable production processes. Recent advances point to the expansion of applications of these enzymes, particularly in the production of bioactive peptides and the valorization of agro-industrial residues, reinforcing their strategic role in the modern food industry.
Proteolytic enzymes, or proteases, constitute one of the most important enzyme groups in food biotechnology due to their ability to hydrolyze proteins and modify the functional properties of foods. These enzymes may be of animal, plant, or microbial origin, exhibiting distinct structural and catalytic characteristics that determine their industrial applicability. Chemically, they function as hydrolases and are classified according to their active site (serine, cysteine, aspartic acid, metalloproteases) or by breaking off amino and carboxyl functional groups at the ends. These enzymes are essential in several physiological processes, including digestion, cellular signaling, and protein synthesis, and they are vital in several industries and in medicine, where they regulate fundamental biological processes. This work was based on a literature review methodology, focusing on the relevance of proteases as key tools for food innovation, enabling the development of products with higher nutritional value, improved texture and digestibility, while also contributing to more sustainable production processes. Recent advances point to the expansion of applications of these enzymes, particularly in the production of bioactive peptides and the valorization of agro-industrial residues, reinforcing their strategic role in the modern food industry.
Descrição
Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de Licenciada em Ciências da Nutrição.
Palavras-chave
Péptidos bioativos Proteases Biotecnologia alimentar Segurança tecnológica Bioactive peptides Food biotechnology Technological security