Peptidoglutaminase deamidation of proteins and protein hydrolysates for improved food use
Author:
Affiliation:
1. USDA/ARS/SRRC; New Orleans Louisiana 70179
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference11 articles.
1. Effects of deamidation with chymotrypsin at pH 10 on the functional properties of proteins
2. Deamidation and Functional Properties of Food Proteins by the Treatment with Immobilized Chymotrypsin at Alkaline pH
3. Peptidoglutaminase. Enzymes for selective deamidation of γ-amide of peptide-bound glutamine
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