Lactobacillus curvatus and Improved Protein Hydrolysis Capacity

• The characteristics of Lactobacillus curvatus R5 protease at different pH and temperature levels: structural change, molecular dynamics simulation, hydrolysis ability were extracted from Harbin dry sausage.

  • 2025-09
  • International journal of biological macromolecules 321
  • • Ziyuan Zhang
    • Renjie Gan
    • Yixin Zhang
    • Jiayu Xu
    • Sitong Liu
    • Qian Liu
    • Xiufang Xia
    • Hui Wang
    • Baohua Kong
    • Fangda Sun

  • PubMed: 40701460
  • DOI: 10.1016/j.ijbiomac.2025.146189

  1 Insight on

  • Improved Protein Hydrolysis Capacity

  • Low evidence

  The findings revealed that the protease maintained a stable structure and potent hydrolytic capacity at pH 6 and 40 °C, making it suitable for producing Harbin dry sausage.

  Effect

  Beneficial

  Effect size

  Moderate