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Deamidation of food proteins to improve functionality
1United States Department of Agriculture, Agricultural Research Service, Southern Regional Research Center, New Orleans, Louisiana 70179.
Critical Reviews in Food Science and Nutrition
|January 1, 1994
Summary
Enzymatic deamidation using peptidoglutaminase (PGase) enhances food protein functionality. PGase offers a faster, milder, and more specific alternative to chemical methods for improving protein properties.
Area of Science:
- Food Science
- Biochemistry
- Protein Chemistry
Background:
- Proteins, especially plant-derived ones, often need modification to enhance functional properties for wider applications.
- Chemical deamidation methods exist but have limitations compared to enzymatic approaches.
Purpose of the Study:
- To review enzymatic methods for food protein deamidation.
- To highlight peptidoglutaminase (PGase) as a promising enzyme for protein modification.
Main Methods:
- Discussion of chemical and enzymatic deamidation techniques for food proteins.
- Focus on the production, purification, and application of PGase.
Main Results:
- Enzymatic deamidation improves protein solubility, emulsification, and foaming.
- PGase is identified as the most practical enzyme for industrial protein deamidation.
Conclusions:
- Enzymatic deamidation, particularly with PGase, is superior to chemical methods due to efficiency and specificity.
- PGase holds significant potential for enhancing food protein functionality.