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

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.

• Maitake
• protease
• glutenin subunit
• dough strength
• endopeptidase