Application | Comment | Organism |
---|---|---|
food industry | protein-glutaminase is contributes to improving the quality of various dairy products such as yoghurt, cheese, acid milk drinks, etc. Deamidation by protein-glutaminase improves the emulsion capacity of skim milk solution | Chryseobacterium proteolyticum |
Cloned (Comment) | Organism |
---|---|
expressed in Corynebacterium glutamicum | Chryseobacterium proteolyticum |
Organism | UniProt | Comment | Textmining |
---|---|---|---|
Chryseobacterium proteolyticum | - |
- |
- |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
alpha-casein + H2O | protein-glutaminase deamidation induces the dissociation of casein micelle resulting in an increase of the oil/water surface area | Chryseobacterium proteolyticum | ? + NH3 | - |
? | |
alpha-lactalbumin + H2O | - |
Chryseobacterium proteolyticum | ? + NH3 | - |
? | |
beta-casein + H2O | protein-glutaminase deamidation induces the dissociation of casein micelle resulting in an increase of the oil/water surface area | Chryseobacterium proteolyticum | ? + NH3 | - |
? | |
beta-lactoglobulin + H2O | - |
Chryseobacterium proteolyticum | ? + NH3 | - |
? | |
gamma-casein + H2O | protein-glutaminase deamidation induces the dissociation of casein micelle resulting in an increase of the oil/water surface area | Chryseobacterium proteolyticum | ? + NH3 | - |
? | |
skim milk + H2O | protein-glutaminase catalyzes the deamidation of glutamine residues in skim milk proteins | Chryseobacterium proteolyticum | ? + NH3 | - |
? | |
Z-Gln-Gly + H2O | - |
Chryseobacterium proteolyticum | ? + NH3 | - |
? | |
Z-Glu-Gly + H2O | - |
Chryseobacterium proteolyticum | ? + NH3 | - |
? |
Synonyms | Comment | Organism |
---|---|---|
protein-glutaminase | - |
Chryseobacterium proteolyticum |