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Literature summary for 3.5.1.44 extracted from
- Effect of enzymatic deamidation of soy protein by protein-glutaminase on the flavor-binding properties of the protein under aqueous conditions (2012), J. Agric. Food Chem., 60, 7817-7823.
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Chryseobacterium proteolyticum | Q9AQQ8 | - |
- |
Source Tissue
| Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|
| commercial preparation | - |
Chryseobacterium proteolyticum | - |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| protein L-glutamine + H2O | soybean protein SPI Profam 974, 43.7% degree of deamidation | Chryseobacterium proteolyticum | protein L-glutamate + NH3 | - |
? |  |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| protein-glutaminase | - |
Chryseobacterium proteolyticum |
General Information
| General Information | Comment | Organism |
|---|---|---|
| additional information | effect of the enzymatic deamidation by protein-glutaminase on flavor-binding properties of soy protein isolate under aqueous conditions, overview. The partial deamidation of soybean protein by the enzyme decreases the overall flavor-binding affinity at 25°C for both vanillin and maltol by approximately 9 and 4fold, respectively. Deamidation of soy protein causes a change in the mechanism of binding from hydrophobic interactions or covalent bonding (Schiff base formation) to weaker van der Waals forces or hydrogen bonding, thermodynamics, overview | Chryseobacterium proteolyticum |
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Release 2023.1 (January 2023)
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