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Literature summary for 3.5.1.44 extracted from
- Effects of enzymatic deamidation by protein-glutaminase on structure and functional properties of wheat gluten (2006), J. Agric. Food Chem., 54, 6034-6040.
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Chryseobacterium proteolyticum | - |
- |
- |
| Chryseobacterium proteolyticum 9670 | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| gluten + H2O | - |
Chryseobacterium proteolyticum | deaminated gluten + NH3 | - |
? |  |
| gluten + H2O | - |
Chryseobacterium proteolyticum 9670 | deaminated gluten + NH3 | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| protein-glutaminase | - |
Chryseobacterium proteolyticum |
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Release 2023.1 (January 2023)
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