This is a blog post comparing and contrasting two types of enzymes: serine proteases and aspartic proteases. Some answers will not be used, but the most common information about each type of enzyme will be covered.
It’s important to know what you’re looking for when searching for an enzyme, so I’ll go over some basic definitions first. So that you can compare them with other enzymes on your own! Proteases are enzymes that break down proteins, so they’re often used in food processing. There are two main types of proteases: serine and aspartic.
Serine is an amino acid (building block for protein) with a hydroxyl group attached to the second carbon from the carboxylic acid side chain. As you may have guessed! The hydroxyl group on this type of enzyme can react with certain groups found in other molecules like phosphate or -SH bonds, making them capable of breaking those up into smaller pieces., So if these were present in your food it would be broken down more quickly by a serine protease than by another type of enzyme. This makes it important for some