| Substance Information | |
|---|---|
| Synonyms of Substance Name | |
| CAS Number | 62213-11-0 |
| INS Number | |
| IUBMB Number | 3.5.1.44 |
| Technological Function [Category (for enzyme preparations only)] | Food enzymes (including immobilized enzymes) |
| Description | Protein glutaminase catalyzes the deamidation of glutaminyl residues in the substrate polypeptide, resulting in the conversion of glutaminyl residues to glutamyl residues and release of ammonia. This improves the protein functionality in food. It allows the modified protein to be used in small amounts for emulsification, foaming, or other functional uses. |
| Functional Use |
protein L-glutamine + H2O = protein L-glutamate + NH3 |
| Production Organism(for food enzymes) | Chryseobacterium proteolyticum |
| Donor Organism(for food enzymes) | |
| Area of Usage | |
| Area Of Utilization | |
| Food Category | |
| Subcategory | |
| Adoption by CCFA/CCFAC | |
| Interaction with food | |
| Residues (mg/kg) (less than) | |
| Max Level | |
| Note | |
| JECFA Evaluation See JECFA | |
| JECFA Evaluation | http:// |
| Comments | |
| JECFA Specifications | http:// |
| Notes and References | |
| Other Evaluations | Australia, Canada, France, USA (GRAS Notification GRN 267) |
| Special Use History | |
| Approval information | Australia, Brazil, Canada, France, New Zealand, Singapore, Thailand, USA |
| Other information: | |
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Protein-glutamine glutaminase
Functional Use： protein L-glutamine + H2O = protein L-glutamate + NH3 Production Organism： Chryseobacterium proteolyticum |
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