Method of deamidation of milk protein and method of denaturation of milk protein
AssigneeAmano Enzyme Inc.
InventorsYasuki Matsumura, Tomohiko Mori
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Abstract
A method for improving the degree of deamidation (%) and the deamidation rate when deamidating a milk protein by an enzyme which exerts a deamidating effect by acting directly on an amide group of a protein without cleaving a peptide bond or crosslinking the protein is provided. A method for denaturing a milk protein enzymatically is also provided. A preliminarily denatured milk protein is deamidated by a protein deamidating enzyme which exerts a deamidating effect by acting directly on an amide group of a protein having a molecular weight of 5,000 or more without cleaving a peptide bond or crosslinking the protein. Such an enzyme can be used also for denaturing a milk protein.
Claims14
A method for deamidating a milk protein comprising bringing a denatured milk protein into contact with an enzyme which exerts a deamidating effect by acting directly on an amide group of a protein without cleaving a peptide bond or crosslinking the protein.
A method for producing a deamidated milk protein comprising:
- a step for denaturing a milk protein;
- and,
- a step for deamidating a denatured milk protein obtained in the previous step by bringing said denatured milk protein into contact with an enzyme which exerts a deamidating effect by acting directly on an amide group of a protein without cleaving a peptide bond or crosslinking the protein.
Dependencies are inferred from the claim text.