Enzymatic deamidation of food proteins for improved food use

US5082672A · kind A · utility

Assignee

• The United States of America, as represented by the Secretary of Agriculture · US

Inventors

• Jamel S. Hamada · Metairie, US
• Wayne Marshall · Slidell, US

Key dates

• Filing date: Jun 21, 1989
• Grant date: Jan 21, 1992
• Expiry date: Jun 21, 2009

Classification

• Technology area (CPC C): Chemistry; Metallurgy
• CPC primary: C12Y304/23006
• WIPO field: Biotechnology
• WIPO sector: Chemistry

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).