3.5.1.44: protein-glutamine glutaminase
This is an abbreviated version!
For detailed information about protein-glutamine glutaminase, go to the full flat file.
Word Map on EC 3.5.1.44
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3.5.1.44
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deamidation
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chryseobacterium
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proteolyticum
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foaming
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emulsification
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gliadin
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food industry
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emulsifying
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synthesis
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nutrition
- 3.5.1.44
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deamidation
- chryseobacterium
- proteolyticum
-
foaming
-
emulsification
- gliadin
- food industry
-
emulsifying
- synthesis
- nutrition
Reaction
Synonyms
PG, prgA, pro-PG, pro-protein glutaminase, protein glutaminase, protein-glutaminase
ECTree
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Temperature Optimum
Temperature Optimum on EC 3.5.1.44 - protein-glutamine glutaminase
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44
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optimal conditions based on achieving a high degree of deamidation with a concurrently low degree of hydrolysis are 44°C, enzyme:substrate ratio of 40 units/g protein and pH 7.0
50