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Literature summary for 3.5.1.44 extracted from
- Optimization of the enzymatic deamidation of soy protein by protein-glutaminase and its effect on the functional properties of the protein (2011), J. Agric. Food Chem., 59, 11621-11628.
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Chryseobacterium proteolyticum | - |
- |
- |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| soy protein + H2O | - |
Chryseobacterium proteolyticum | ? + NH3 | - |
? |  |
Synonyms
| Synonyms | Comment | Organism |
|---|---|---|
| protein-glutaminase | - |
Chryseobacterium proteolyticum |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 44 | - |
optimal conditions based on achieving a high degree of deamidation with a concurrently low degree of hydrolysis are 44°C, enzyme:substrate ratio of 40 units/g protein and pH 7.0 | Chryseobacterium proteolyticum |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 7 | - |
optimal conditions based on achieving a high degree of deamidation with a concurrently low degree of hydrolysis are 44°C, enzyme:substrate ratio of 40 units/g protein and pH 7.0 | Chryseobacterium proteolyticum |
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Release 2023.1 (January 2023)
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