Organism | UniProt | Comment | Textmining |
---|---|---|---|
Chryseobacterium proteolyticum | Q9AQQ8 | - |
- |
Source Tissue | Comment | Organism | Textmining |
---|---|---|---|
commercial preparation | - |
Chryseobacterium proteolyticum | - |
Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
---|---|---|---|---|---|---|
protein L-glutamine + H2O | soybean protein SPI Profam 974, 43.7% degree of deamidation | Chryseobacterium proteolyticum | protein L-glutamate + NH3 | - |
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Synonyms | Comment | Organism |
---|---|---|
protein-glutaminase | - |
Chryseobacterium proteolyticum |
General Information | Comment | Organism |
---|---|---|
additional information | 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 | Chryseobacterium proteolyticum |