Linked from

The 12 pages that link to Proteolysis, each with the reason it gives.

• Food spoilageRelated: Microbial or native enzymes can produce soft textures and strong odors through protein breakdown.

• SourdoughRelated: Acidic fermentation can alter dough proteins and affect extensibility.

• Fish sauceRelated: Fish enzymes and microorganisms release amino acids, including glutamate, during fermentation.

• Cheese ripeningRelated: Casein breakdown softens cheese and supplies compounds that become flavor molecules.

• Parmigiano-ReggianoRelated: Proteolysis produces many of the cheese’s savory compounds and contributes to its grainy structure.

• CaspaseNarrower topic: Caspases produce their effects by selectively proteolyzing cellular proteins.

• GochujangRelated: Protein breakdown helps produce savory compounds in fermented soybean paste.

• Lactobacillus delbrueckii subsp. bulgaricusRelated: This bacterium releases peptides from milk proteins that support its growth and its partner’s.

• ParmesanRelated: Protein breakdown during aging contributes to Parmesan’s savory flavor and crumbly grain.

• Angiotensin IRelated: Renin and ACE produce and process angiotensin I through peptide-bond cleavage.

• Blue cheeseRelated: Protein breakdown softens the paste and generates savory flavor during ripening.

• CatabolismBroader topic: Protein breakdown supplies amino acids that can be further catabolized.