Literature summary for 3.4.14.11 extracted from

Braun, C.; Ewert, J.; Stressler, T.
Characterization of cross-linked enzyme aggregates (CLEAs) of the fusion protein FUS-PepN_PepX and their application for milk protein hydrolysis (2017), Eur. Food Res. Technol., 243, 1815-1828 .

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Application

Application	Comment	Organism
food industry	production, characterization and use of cross-linked enzyme aggregates (CLEAs) from a fusion protein of PepN and PepX (FUS-PepN_PepX CLEA). The FUS-PepN_PepX CLEAs produced have activity for both specific enzymes. pH and temperature optima, environmental conditions show that the CLEAs are suitable for application in a complex matrix, such as food protein hydrolysates. The relative degree of hydrolysis of a prehydrolyzed casein solution is increased by 100% and the hydrolysate obtained shows a strong antioxidative capacity (ABTS-IC50 value: 7.85 microg/ml)	Lactobacillus helveticus

Organism

Organism	UniProt	Comment	Textmining
Lactobacillus helveticus	S4TJ23	-	-
Lactobacillus helveticus ATCC 12046	S4TJ23	-	-

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Release 2023.1 (January 2023)