Protein-Glutaminase

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[ Activity ] 1000U/g
[ Appearance ] Pale Yellow Powder

[ Function ]
1. Increase electrostatic repulsion between protein molecules;
2. Reduce the allergenicity of whey protein and increase enzymatic hydrolysis yield;
3. Improve solubility and off-flavors by changing flavor-binding properties;
4. Reduce the bitterness of some protein sources, leading to a more neutral and pleasant taste;
5. Increase the protein's capacity to bind with water or fat, improving texture and juiciness;
6. Help proteins better stabilize mixtures of oil and water or air and water;
7. Increase the protein's ability to dissolve in water, especially at neutral pH where many plant proteins are insoluble;
8. Enhance bread specific volume, retard staling, and optimize internal structure;
9. Improve the perceived umami flavor and low-salt gelation properties of fish protein;

[ Application ]
1. Food Industry:
Plant Protein Modification: Enhance the functionality of plant proteins—such as those derived from soy and wheat—to serve as substitutes for animal proteins in vegetarian products.
Dairy Processing: Improve the texture and flavor of casein.
Baking and Meat Products: Enhance dough extensibility and increasing the water-holding capacity of minced meat.
2. Biomedicine:
Drug Carriers: Modify therapeutic proteins to enhance their stability or targeting specificity.
Diagnostic Reagents: Used for the detection of specific proteins or disease biomarkers.

About Protein-Glutaminase
Protein-glutaminase (PG, EC 3.5.1.44) is an enzyme that specifically targets and modifies proteins, offering a powerful way to improve their characteristics without the side effects of harsh chemical treatments. It is mainly used in the food industry to enhance the quality of plant-based and other proteins. By modifying the charge distribution and structural conformation of proteins, PG enhances their functional attributes—such as solubility and emulsifying capacity. Consequently, it finds extensive application in various fields, including food processing and biopharmaceuticals, and demonstrates particularly significant potential in the modification of plant proteins.
Protein-glutaminase is a novel type of enzyme belonging to the glutaminase family. It acts exclusively on the side-chain amide groups of proteins, polypeptides, or oligopeptides; by significantly enhancing the functional properties of plant proteins—such as solubility and foaming capacity—it holds immense potential for application within the food industry.
The enzyme catalyzes the hydrolysis of the γ-amide groups of glutamine residues, thereby converting glutamine into glutamic acid while simultaneously releasing ammonia. This hydrolytic reaction proceeds without the requirement for any auxiliary cofactors. For instance, in certain glutamine-rich food proteins—such as wheat protein—PG is capable of selectively cleaving the amide bonds of glutamine residues, thereby altering both the structural conformation and functional properties of the protein.