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Since the beginning of human history, man has used catalytic proteins indirectly.
The fermentation of sugar to ethanol in the preparation of beer and wine,
production of vinegar by the oxidation of ethanol, curdling of milk by lactose
fermentation are thousands of years old processes where catalytic activities of
catalytic proteins are responsible for chemical transformations. Probably the first
application of cell free catalytic protein was in cheese making where rennin
obtained from calf stomach was used. The protease rennin which coagulates
milk protein, has been used for hundreds of years in cheese preparation. The
first commercial catalytic protein was probably reported in Germany in 1914.
Use of trypsin, the protease isolated from animals, was shown to improve
washing power of detergent over traditional products. Success in the formulation
of improved quality of detergent triggered efforts towards the selection of
proteases suitable for application in detergents.
industry in 1960 and more or less completely replaced acid process of starch
hydrolysis. Starch hydrolyzing catalytic proteins for the production of glucose
soon became the second largest used group of catalytic proteins.