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80 results about "Deamidation" patented technology

Deamidation is a chemical reaction in which an amide functional group in the side chain of the amino acids asparagine or glutamine is removed or converted to another functional group. Typically, asparagine is converted to aspartic acid or isoaspartic acid. Glutamine is converted to glutamic acid or pyroglutamic acid (5-oxoproline). In a protein or peptide, these reactions are important because they may alter its structure, stability or function and may lead to protein degradation. The resulting mass adduct is a +1 Da shift. Although deamidation occurs on glutamine, glycosylated asparagine and other amides, these are negligible under typical proteolysis conditions.

Gluten protein colloid granules and preparation method and application of gluten protein colloid granules

The invention discloses gluten protein colloid granules and a preparation method and application of the gluten protein colloid granules. The preparation method comprises the following steps: gluten protein is subjected to crosslinking reaction under the effect of glutamine transaminase so as to form gluten protein colloid granules; micro hydrophilic molecules with primary amine groups are added into the reaction system, and are at least one of L-lysine, glucosamine and L-glutamic acid, and the mass ratio of micro hydrophilic molecules with primary amine groups to the gluten protein is 1 to (10-100). According to the invention, the micro hydrophilic molecules with primary amine groups are added into the reaction system; the gluten protein is subjected to crosslinking among molecules and within molecules, and crosslinking reaction is performed together with the micro hydrophilic molecules with primary amine groups; on one hand, glutamine or asparaginate in the gluten protein can be prevented from being subjected to deamidation reaction by glutamine transaminase, and on the other hand, because the micro hydrophilic molecules with the primary amine groups contains electrified groups, relatively high surface electric charge is given to the gluten protein.
Owner:ZHEJIANG UNIV +1
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