Proteins deamidation

Deamidation and imide formation can also negatively influence a protein s biological activity. Deamidation refers to the hydrolysis of the side-chain amide group of asparagine and/or 

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A. A. Kossiakoff, Tertiary Structure Is a Principal Determinant to Protein Deamidation , Science 1988, 240, 191 -194. 

Robinson N.E., Robinson A.B., and Merrifield R.B. (2001), Mass spectrometric evaluation of synthetic peptides as primary structure models for peptide and protein deamidation, J. Peptide Res. 57, 483 193. 

Robinson N.E. and Robinson A.B. (2001), Prediction of protein deamidation rates from primary and three-dimensional structure, Proc. Nat. Acad. Sci. U.S.A. 98, 4367 1372. 

The present study was conducted to obtain additional information on changes in soy protein subunits during limited proteolysis. Enzymatic soy protein deamidation that occurred, in addition to limited proteolysis, during germination of soybean seeds was investigated. The effects of proteolysis and deamidation on solubility and emulsifying activity were compared. Phosphorylation of soy protein with a commercially available protein kinase and its effects on subsequent changes in functional properties of the protein were also studied. 

Studies on the protein deamidation in food systems has recently been of great interest to the food industry. This is due to the fact that the deamidation reaction changes functional properties of protein such as solubility, emulsion property, and foaming ability... 

In this chapter, a review of protein deamidation and phosphorylation will be given, with emphasis on recent developments relating these reactions to use in foods. The literature on both enzymatic and nonenzymatic modifications will be included. While traditional and popular methods are summarized and remain the focus of this review, new and innovative approaches will be introduced and given special attention. 

Another novel approach to achieve effective protein deamidation is by extrusion. Extrusion technology provides, in addition to the com-... 

Protein deamidation using enzymes is generally more desirable than using chemicals because, in addition to being safer, enzymes are sub-... 

Deamidation of proteins is important for improving functional properties of the product under mild reaction conditions. But enzymatic deamidation of proteins has not had real attention until recently. Kato et al. [155] developed a method for enzymatic deamidation of food proteins by treatment with proteases at pH 10. Salt and disulfide reducing agents have little effect on soy protein deamidation. Heat treatment and proteolysis of soy proteins are the major factors affecting deamidation [156]. 

Protein deamidation occurs with asparagine and glutamine. It has been shown that protein conformation can affect the rate of deamidation and vice versa [13, 18]. 

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