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Maitake, Hen of the Woods · 2003 · Journal Article

High relevance

Proteases of Maitake (Grifola frondosa) Responsible for Breakdown of Wheat Flour Dough and Their Reaction with Gluten Proteins

Grifola frondosa

Immune support
SpeciesMaitake, Hen of the Woods
JournalBioscience, biotechnology, and biochemistry
Year2003

Key points

  • Two proteases capable of decreasing dough strength when added to wheat flour were purified from Maitake and these were both thought to be peptidyl-Lys metalloendopeptidase
  • The major purified protease SP-3-A hydrolyzed high-molecular-weight glutenin subunits preferably to the other glutenin subunits
  • SP-3-A cleaved peptide bonds adjacent to the N-terminal of lysine in the high-molecular-weight glutenin subunit

Metadata-grounded summary

Citation abstract

Two proteases capable of decreasing dough strength when added to wheat flour were purified from Maitake and these were both thought to be peptidyl-Lys metalloendopeptidase. The major purified protease SP-3-A hydrolyzed high-molecular-weight glutenin subunits preferably to the other glutenin subunits. SP-3-A cleaved peptide bonds adjacent to the N-terminal of lysine in the high-molecular-weight glutenin subunit.

Citation

Abe M, Seguchi M (2003). Proteases of Maitake (Grifola frondosa) Responsible for Breakdown of Wheat Flour Dough and Their Reaction with Gluten Proteins. Bioscience, biotechnology, and biochemistry https://doi.org/10.1271/bbb.67.2018 PMID: 14519995

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