Submitted to: Great Lakes Regional American Chemical Society Symposium
Publication Type: Abstract Only
Publication Acceptance Date: September 1, 2004
Publication Date: October 1, 2004
Citation: Shih, F.F. 2004. An update on protein deamidation for use in food. Great Lakes Regional American Chemical Society Symposium.
Plant proteins are often modified by hydrolysis for improved functional properties, such as, solubility and emulsifying activity. However, excessive peptide bond cleavage that occurs during hydrolysis could affect the polymeric structure of the protein, resulting in complicated reactions and often-undesirable properties, such as, bitter taste and reduced functionality. On the other hand, deamidation, the hydrolysis of amide side-chains of the protein, has been recognized to be essential for the development of desirable food-use functionality. Deamidation by mild acid hydrolysis has continuously been used to modify various plant proteins for improved functional properties. New methods will be highlighted in the discussion, such as, dry heat processing and non-enzymatic catalysis, which have been developed in recent years with promising results. Also included, will be the prospect of enzymatic deamidation, focusing on enzymes with various deamidating capacities that have been recently prepared, characterized, and evaluated for use in foods.