EC Number   |
Application |
Reference |
|---|
   3.5.1.44 | food industry |
in food industry, protein deamination is regarded as a promising method to improve protein functionality (solubility, emulsion, foam and gelling properties) desired in food systems. The enzyme produced from Chryseobacterium proteolyticum is not toxigenic so that consumer safety is assured. The enzyme can be reproducibly produced and purified into a consistent enzyme product |
-, 690000 |
| 3.5.1.44 | food industry |
protein-glutaminase is contributes to improving the quality of various dairy products such as yoghurt, cheese, acid milk drinks, etc. Deamidation by protein-glutaminase improves the emulsion capacity of skim milk solution |
712165 |
| 3.5.1.44 | 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 |
753637 |
| 3.5.1.44 | 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 |
-, 669018 |
| 3.5.1.44 | synthesis |
deamination of food proteins after treatment at 100°C for 15 min followed by proteolysis and alkali solubilization |
288908 |
