3.5.1.44: protein-glutamine glutaminase

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For detailed information about protein-glutamine glutaminase, go to the full flat file.

Reaction

Synonyms

PG, prgA, pro-PG, pro-protein glutaminase, protein glutaminase, protein-glutaminase

ECTree

     3 Hydrolases

         3.5 Acting on carbon-nitrogen bonds, other than peptide bonds

             3.5.1 In linear amides

                3.5.1.44 protein-glutamine glutaminase

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Results	in table
34399	AA Sequence
7	Application
1	CAS Registry Number
5	Cloned(Commentary)
2	General Information
7	Inhibitors
38	KM Value [mM]
2	Localization
5	Molecular Weight [Da]
1	Natural Substrates/ Products (Substrates)
30	Organism
7	PDB ID
5	pH Optimum
1	pH Range
2	pH Stability
1	pI Value
3	Posttranslational Modification
6	Purification (Commentary)
1	Reaction
2	Reaction Type
24	Reference
2	Source Tissue
4	Specific Activity [micromol/min/mg]
86	Substrates and Products (Substrate)
5	Subunits
20	Synonyms
1	Systematic Name
4	Temperature Optimum [°C]
2	Temperature Stability [°C]

General Information

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General Information on EC 3.5.1.44 - protein-glutamine glutaminase

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GENERAL INFORMATION

ORGANISM

UNIPROT

COMMENTARY

LITERATURE

physiological function

Chryseobacterium proteolyticum

Q9AQQ8

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

additional information

Chryseobacterium proteolyticum

Q9AQQ8

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