Protein, method for producing protein, and method for producing protein having asparagine residue deamidated
A novel protein deamidase specifically deamidates asparagine residues in proteins, addressing the limitations of existing methods by enhancing protein functionality in food and beverage applications.
Patent Information
- Application Number
- JP2024018112
- Authority / Receiving Office
- JP · JP
- Patent Type
- Applications
- Current Assignee / Owner
- Filing Date
- 2024-02-08
- Publication Date
- 2025-08-21
AI Technical Summary
Existing protein deamidation methods, such as chemical and enzymatic methods, are non-specific, generate unwanted by-products, and fail to effectively deamidate asparagine residues in high-molecular-weight proteins, limiting the functional modification of plant and animal proteins.
Development of a novel protein deamidase (protein asparaginase) derived from Amycolatopsis deserti, Microbispora corallina, or Motilibacter peucedani, which specifically catalyzes the deamidation of asparagine residues in proteins, with or without a β-barrel domain at the C-terminus, and is produced through recombinant methods.
The protein deamidase effectively deamidates asparagine residues in proteins without affecting glutamine residues, improving solubility, emulsifying power, and structural properties of proteins, applicable in food and beverage products.