caa a22 4500 465796532 CHVBK 20180323112039.0 cr unu---uuuuu 170327e19901001xx s 000 0 eng 10.1007/BF02540421 doi (NATIONALLICENCE)springer-10.1007/BF02540421 Shih Frederick USDA, Southern Regional Research Center, 70179, New Orleans, LA aut Deamidation studies on selected food proteins [Elektronische Daten] [Frederick Shih] Complete deamidation (amide bond hydrolysis) of soy protein and some other food protein was achieved by acid hydrolysis. The amide content of the proteins was determined based on the amount of ammonia generated. When soy protein was treated with commercial proteases, deamidation was found to occur to the free glutamine in the hydrolysates. The deamidation was nonenzymatic and was accelerated by anions such as phosphate and bicarbonate. Ammonia was also generated during the proteolysis from sources other than deamidation. The generation of nonamide ammonia was most likely from enzymatic deamination (cleavage of amino groups) because of the reaction of microorganisms. AOCS Press, 1990 Ammonia electrode nationallicence casein nationallicence cottonseed, gluten nationallicence Journal of the American Oil Chemists' Society Springer-Verlag 67/10(1990-10-01), 675-677 0003-021X 67:10<675 1990 67 11746 https://doi.org/10.1007/BF02540421 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/BF02540421 text/html Onlinezugriff via DOI NATIONALLICENCE 100 1- Shih Frederick USDA, Southern Regional Research Center, 70179, New Orleans, LA aut NATIONALLICENCE 773 0- Journal of the American Oil Chemists' Society Springer-Verlag 67/10(1990-10-01), 675-677 0003-021X 67:10<675 1990 67 11746 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer