Aspergillus acid protease
[CAS# 9025-49-4]

Identification

• Classification: Biochemical >> Enzymes and coenzymes
• Name: Aspergillus acid protease
• Synonyms: Amano 2G; Aspartic protease pepA; Aspergilloglutamic peptidase; Aspergillopepsin; Aspergillopepsin A; Aspergillopepsin B; Aspergillopepsin F; Aspergillopepsins; Aspergillopeptidase A; Aspergillopeptidases; Aspergillus acid protease; Aspergillus acid proteases; Aspergillus acid proteinase; Aspergillus acid proteinase; Aspergillus aspartic proteinase; Aspergillus aspartic proteinases; Aspergillus awamori acid protease; Aspergillus awamori acid proteinase; Aspergillus awamori acid proteinases; Aspergillus carboxyl proteinase; Aspergillus niger acid protease; Aspergillus niger acid proteinase; Aspergillus oryzae acid protease; Aspergillus saitoi acid protease
• CAS Registry Number: 9025-49-4
• EC Number: 232-796-2

Safety Data

• Hazard Symbols: GHS07;GHS08 Danger
• Hazard Statements: H315-H319-H334-H335
• Precautionary Statements: P302+P352-P305+P351+P338

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Respiratory sensitization	Resp. Sens.	1	H334
Specific target organ toxicity - single exposure	STOT SE	3	H335
Eye irritation	Eye Irrit.	2	H319
Skin irritation	Skin Irrit.	2	H315

Discovory and Applicatios

Aspergillus acid protease is an enzyme produced by species of the Aspergillus genus, particularly Aspergillus niger and Aspergillus oryzae. This protease is characterized by its ability to function optimally in acidic environments, where it catalyzes the breakdown of proteins into smaller peptides and amino acids. The discovery of Aspergillus acid protease dates back to the early research into fungal enzymes for industrial applications, with its commercial development becoming prominent in the mid-20th century. This enzyme has since been widely used in various industries, including food processing, pharmaceuticals, and leather production.

The initial studies on fungal proteases, particularly from Aspergillus species, began in the early 1900s as researchers sought to identify new sources of enzymes that could be utilized in industrial processes. By the 1950s, Aspergillus acid protease had been identified as a potent enzyme capable of breaking down proteins efficiently at low pH values. This property made it highly suitable for processes where acidic conditions are necessary, and it quickly became an important industrial enzyme.

One of the most significant applications of Aspergillus acid protease is in the food and beverage industry, particularly in the production of fermented products. In the brewing industry, it is used to break down proteins in barley and other grains, which helps prevent haze formation in beer and improves the clarity and stability of the final product. This protease is also used in the production of soy sauce, miso, and other fermented foods, where its ability to degrade proteins under acidic conditions enhances the flavor and texture of the products.

In cheese-making, Aspergillus acid protease is employed as a milk coagulant in place of animal-derived rennet. The protease helps hydrolyze casein, the primary protein in milk, leading to the coagulation necessary for cheese formation. Its use as a microbial rennet alternative has gained popularity due to the demand for vegetarian-friendly products. This enzyme not only promotes effective coagulation but also influences the texture and aging properties of certain cheese varieties, contributing to their unique flavor profiles.

The pharmaceutical industry also utilizes Aspergillus acid protease, particularly in digestive enzyme supplements. Individuals with insufficient digestive enzymes or conditions such as exocrine pancreatic insufficiency benefit from protease supplements to aid in protein digestion. Aspergillus acid protease, due to its acidic pH activity range, is especially useful in the stomach's acidic environment, where it helps break down dietary proteins into absorbable amino acids, thus supporting overall digestive health.

In the leather industry, Aspergillus acid protease is used in the bating process, where it helps soften hides and remove unwanted proteins from animal skins. This step is crucial in preparing the hides for further processing and dyeing. The enzyme's ability to function in acidic conditions makes it particularly effective in leather treatment, ensuring efficient removal of proteins without damaging the structure of the hide.

Aspergillus acid protease has also been explored for use in biotechnological applications, including the production of protein hydrolysates and peptides that have various nutritional and therapeutic benefits. These hydrolysates are used in the formulation of specialized dietary products and supplements. In addition, this enzyme is employed in biocatalysis processes, where its stability in acidic conditions enables it to participate in protein modification and degradation reactions that are beneficial for pharmaceutical and food applications.

The use of Aspergillus acid protease in environmental biotechnology is an emerging area of interest. It can be applied in waste management systems, particularly in the biodegradation of protein-rich industrial waste. The enzyme's efficiency in breaking down proteins at low pH levels makes it ideal for treating acidic waste streams and converting them into simpler compounds, potentially reducing environmental impact.

In conclusion, the discovery and commercial application of Aspergillus acid protease have had a significant influence on multiple industries. Its ability to function efficiently in acidic environments makes it a versatile enzyme used in food production, pharmaceuticals, leather processing, and emerging biotechnological applications. As research into fungal enzymes continues, Aspergillus acid protease is likely to see expanded use in diverse industrial and environmental sectors.