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EC Number	General Information	Commentary	Reference
3.5.1.44	more	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	734016
3.5.1.44	physiological function	the enzyme improves the solubility of coconut protein (coconut milk from Cocos nucifera) at pH 3.0 compared to water by deamination of proteins without affecting the water holding and oil-holding capacities. The treatment increases the amount of small molecule proteins. Emulsifying activity index and foaming ability are also increased	753637

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Release 2023.1 (January 2023)