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Literature summary for 3.5.1.44 extracted from

  • Miwa, N.; Yokoyama, K.; Wakabayashi, H.; Nio, N.
    Effect of deamidation by protein-glutaminase on physicochemical and functional properties of skim milk (2010), Int. Dairy J., 20, 393-399.
    View publication on PubMed

Application

Application Comment Organism
food industry protein-glutaminase is contributes to improving the quality of various dairy products such as yoghurt, cheese, acid milk drinks, etc. Deamidation by protein-glutaminase improves the emulsion capacity of skim milk solution Chryseobacterium proteolyticum

Cloned(Commentary)

Cloned (Comment) Organism
expressed in Corynebacterium glutamicum Chryseobacterium proteolyticum

Organism

Organism UniProt Comment Textmining
Chryseobacterium proteolyticum
-
-
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
alpha-casein + H2O protein-glutaminase deamidation induces the dissociation of casein micelle resulting in an increase of the oil/water surface area Chryseobacterium proteolyticum ? + NH3
-
?
alpha-lactalbumin + H2O
-
Chryseobacterium proteolyticum ? + NH3
-
?
beta-casein + H2O protein-glutaminase deamidation induces the dissociation of casein micelle resulting in an increase of the oil/water surface area Chryseobacterium proteolyticum ? + NH3
-
?
beta-lactoglobulin + H2O
-
Chryseobacterium proteolyticum ? + NH3
-
?
gamma-casein + H2O protein-glutaminase deamidation induces the dissociation of casein micelle resulting in an increase of the oil/water surface area Chryseobacterium proteolyticum ? + NH3
-
?
skim milk + H2O protein-glutaminase catalyzes the deamidation of glutamine residues in skim milk proteins Chryseobacterium proteolyticum ? + NH3
-
?
Z-Gln-Gly + H2O
-
Chryseobacterium proteolyticum ? + NH3
-
?
Z-Glu-Gly + H2O
-
Chryseobacterium proteolyticum ? + NH3
-
?

Synonyms

Synonyms Comment Organism
protein-glutaminase
-
Chryseobacterium proteolyticum