Purified protein glutaminase from Chryseobacterium proteolyticum enhances the properties of wheat gluten

Purified protein glutaminase from Chryseobacterium proteolyticum enhances the properties of wheat gluten

Protein glutaminase (PG), originating from Chryseobacterium proteolyticum, can catalyze the deamidation of glutamine residues in plant proteins into glutamic acid, thus enhancing its functional properties. However, the low yield of PG limits its industrial production. In this study, the yield of PG...

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Bibliographic Details
Main Authors: Zheng Zhang, Rui Shi, Xiaoyu Zhu, Lihui Zheng, Mingfei Jin, Deming Jiang, Yelin Wu, Hongliang Gao, Zhongyi Chang, Dongrui Wang, Jiajing Wu, Jing Huang
Format: Article
Language:English
Published: Elsevier 2024-06-01
Series:Food Chemistry: X
Subjects:
Ammonia
Nitrite
Trichloroacetic acid
Cbz-Gln-Gly
Lactose
Sodium chloride
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524001998

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http://www.sciencedirect.com/science/article/pii/S2590157524001998

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