ABSTRACT
This chapter is on the major proteinases (also known as proteolytic enzymes or proteases) that are produced by the digestive glands of marine animals. Like the proteinases from plants, animals, and microorganisms, digestive proteinases from marine animals are hydrolytic in their action, and catalyze the cleavage of peptide bonds with the participation of water molecules as reactants. In terms of current food industry (and other industrial) applications, proteinases are by far the most important and most widely used group of enzymes (1,2). They are used to improve product handling characteristics and texture of cereals and baked goods, enhance the drying as well as the quality of egg products, tenderize meat, recover proteins/peptides from bones, and hydrolyze blood proteins. Proteinases are used for the production of protein hydrolysates, reduction of stickwater vis cosity, and for roe processing. They are used to make pulses and rennet pud dings, and in cheesemaking/cheese ripening. Proteinases are also used for biomedical applications to reduce tissue inflammation, dissolve blood clots, pro mote wound healing, activate hormones, diagnose candidiasis, and to aid or fa cilitate digestion (3, 4).
