Any feedback?
Literature summary for 3.5.1.44 extracted from
- Effects of heat and proteolysis on deamidation of food proteins using peptidoglutaminase (1992), J. Agric. Food Chem., 40, 719-723.
Application
| Application | Comment | Organism |
|---|---|---|
| synthesis | deamination of food proteins after treatment at 100°C for 15 min followed by proteolysis and alkali solubilization | Niallia circulans |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Niallia circulans | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| casein + H2O | after heat treatment at 100°C for 15 min, followed by proteolysis and alkali solubilization | Niallia circulans | NH3 + ? | - |
? |  |
| gluten + H2O | after heat treatment at 100°C for 15 min, followed by proteolysis and alkali solubilization | Niallia circulans | NH3 + ? | - |
? | |
| additional information | no activity against high molecular weight substrates | Niallia circulans | ? | - |
? | |
| soy protein + H2O | after heat treatment at 100°C for 15 min, followed by proteolysis and alkali solubilization | Niallia circulans | NH3 + ? | - |
? | |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
