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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 alpha-zein (2004), J. Agric. Food Chem., 52, 7094-7100.
Application
| Application | Comment | Organism |
|---|---|---|
| nutrition | the enzyme might be useful to improve solubility and susceptibility of zeins from maize, which have high antioxidant potential and important functional properties in nutrition | Chryseobacterium proteolyticum |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Chryseobacterium proteolyticum | - |
- |
- |
| Chryseobacterium proteolyticum 9670 | - |
- |
- |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
| native enzyme to homogeneity | Chryseobacterium proteolyticum |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| alpha-zein + H2O | insoluble substrate from maize, deamination up to 62% in presence of 11.7% ethanol, the deaminated product becomes more soluble | Chryseobacterium proteolyticum | ? | - |
? |  |
| alpha-zein + H2O | insoluble substrate from maize, deamination up to 62% in presence of 11.7% ethanol, the deaminated product becomes more soluble | Chryseobacterium proteolyticum 9670 | ? | - |
? | |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| PG | - |
Chryseobacterium proteolyticum |
| protein-glutaminase | - |
Chryseobacterium proteolyticum |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 49 | - |
assay at | Chryseobacterium proteolyticum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 8 | - |
assay at | Chryseobacterium proteolyticum |
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Release 2023.1 (January 2023)
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