Enhancing Solubility and Reducing Thermal Aggregation in Pea Proteins through Protein Glutaminase-Mediated Deamidation

Enhancing Solubility and Reducing Thermal Aggregation in Pea Proteins through Protein Glutaminase-Mediated Deamidation

The limited solubility and stability of pea proteins hinder their utilization in liquid formulations. In this study, protein glutaminase (PG) was employed to modify pea protein isolates (PPIs) and obtain deamidated PPI with varying degrees of deamidation (DD, 10–25%). The solubility and thermal stab...

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Bibliographic Details
Main Authors: Lijuan Luo, Yuanyuan Deng, Guang Liu, Pengfei Zhou, Zhihao Zhao, Ping Li, Mingwei Zhang
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Foods
Subjects:
enzymatic deamidation
secondary structure
tertiary structure
solubility
thermal stability
Online Access:https://www.mdpi.com/2304-8158/12/22/4130

Internet

https://www.mdpi.com/2304-8158/12/22/4130

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