Enzymatic deamidation of food proteins for improved food use

Details Enzymatic deamidation of food proteins for improved food use Enzymatic deamidation of food proteins for improved food use

1989-06-21

1992-01-21

Cintins, Marianne

Food or edible material: processes, compositions, and products

Fermentation processes

426 46, 426 52, 426 63, 426 42, 426656, 426657, A23L 100

Patent

active

050826727

ABSTRACT:
Deamidation of food proteins by Bacillus circulans peptidoglutaminase was impaired by the large molecular size and unique conformation of these proteins. The limited ability of peptidoglutaminase to deamidate food proteins was increased dramatically by protein hydrolysis and altering protein conformation, principally by moist heat. A method to prepare enzymatically deamidated food proteins with a wide range of protein deamidation was developed. Enzymatic deamidation of proteins improved their functional properties especially in the mild acidic pH region (e.g., 4-6).

REFERENCES:
patent: 4302473 (1981-11-01), Mikami et al.
patent: 4757007 (1988-07-01), Satoh et al.
Hamada et al., J. Food Sci., vol. 53, No. 2 (1988), pp. 671-672.
Hamada et al., J. Food Sci., vol. 53, No. 4 (1988), pp. 1132-1149.

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