Any feedback?
Please rate this page
(literature.php)
(0/150)

BRENDA support

Literature summary for 3.5.1.44 extracted from

  • Kunarayakul, S.; Thaiphanit, S.; Anprung, P.; Suppavorasatit, I.
    Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins (2018), Food Hydrocoll., 79, 197-207 .
No PubMed abstract available
Search for more literature for 3.5.1.44

Application

Application Comment Organism
food industry the commercial enzyme is used for enhancing food proteins solubilization. Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins, overview Chryseobacterium proteolyticum

Organism

Organism UniProt Comment Textmining
Chryseobacterium proteolyticum Q9AQQ8
-
-

Source Tissue

Source Tissue Comment Organism Textmining
commercial preparation
-
 Chryseobacterium proteolyticum
-

Substrates and Products (Substrate)

Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
additional information catalytic reaction method conditions optimization with coconut protein as substrate, overview. The main proteins in coconut milk are 11S and 7S globulins, over 80% of globulin is cocosin. The enzyme predominantly acts on the 22 kDa band of the minor globulin 7S Chryseobacterium proteolyticum ?
-
 ?

Subunits

Subunits Comment Organism
More secondary enzyme protein structure by circular dichroism Chryseobacterium proteolyticum

Synonyms

Synonyms Comment Organism
protein-glutaminase
-
 Chryseobacterium proteolyticum

Temperature Optimum [°C]

Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
50
-
-
 Chryseobacterium proteolyticum

pH Optimum

pH Optimum Minimum pH Optimum Maximum Comment Organism
7
-
-
 Chryseobacterium proteolyticum

pH Range

pH Minimum pH Maximum Comment Organism
5 7 high activity Chryseobacterium proteolyticum

General Information

General Information Comment Organism
physiological function 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 Chryseobacterium proteolyticum