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Literature summary extracted from

  • Hamada, J.S.
    Effects of heat and proteolysis on deamidation of food proteins using peptidoglutaminase (1992), J. Agric. Food Chem., 40, 719-723.
    View publication on PubMed

Application

EC Number Application Comment Organism
3.5.1.44 synthesis deamination of food proteins after treatment at 100°C for 15 min followed by proteolysis and alkali solubilization Niallia circulans

Organism

EC Number Organism UniProt Comment Textmining
3.5.1.44 Niallia circulans
-
-
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
3.5.1.44 casein + H2O after heat treatment at 100°C for 15 min, followed by proteolysis and alkali solubilization Niallia circulans NH3 + ?
-
 ?
3.5.1.44 gluten + H2O after heat treatment at 100°C for 15 min, followed by proteolysis and alkali solubilization Niallia circulans NH3 + ?
-
 ?
3.5.1.44 additional information no activity against high molecular weight substrates Niallia circulans ?
-
 ?
3.5.1.44 soy protein + H2O after heat treatment at 100°C for 15 min, followed by proteolysis and alkali solubilization Niallia circulans NH3 + ?
-
 ?