# Protein-Glutaminase (Protein Deaminase)

> Protein-glutaminase enzyme for industrial food protein deamidation. ISO-certified, food-grade. Request free sample or production quote for 1–25 kg today.

## About
Protein-Glutaminase (Protein Deaminase) is available from deaminase.bio — an industrial enzyme supplier.
Contact: inquiry@deaminase.bio

## Applications
- Cheese & Dairy Functionality: Apply protein-glutaminase to deamidate casein-rich substrates, improving emulsification, gelation, and water retention in yogurt, cheese, and dairy analogue processing.
- Wheat Gluten Modification: Deamidate gluten to enhance solubility and manage dough properties in wheat protein systems where native network limits processing and dispersion.
- Soy Protein Isolate Enhancement: Increase solubility and emulsifying capacity of soy protein isolate through controlled deamidation, improving performance at neutral pH in food manufacture.
- Meat Processing: Modify myofibrillar protein surface charge to support water-binding and texture control in processed meat lines via protein-glutaminase deamidation.
- Noodle & Pasta: Adjust gluten network properties for improved texture, cooking stability, and dough handling in commercial noodle and pasta production.
- Plant-Based Foods: Enhance pea and rice protein functionality for plant-based meat and dairy alternatives by improving solubility, emulsification, and gelation.

## Specifications
- Enzyme Name: Protein-Glutaminase (Protein Deaminase)
- EC Number: EC 3.5.1.44
- Activity: 500 – 5,000 U/g
- Optimal pH: 5.0 – 7.0
- Optimal Temperature: 40°C – 55°C
- Appearance: White to off-white powder
- Source: Chryseobacterium proteolyticum
- Shelf Life: 12 months (sealed, cool, dry place, < 10°C recommended)
- Packaging: 1 kg / 5 kg / 25 kg fiber drums
- MOQ: 1 kg
- Certifications: ISO 9001, HALAL, KOSHER, Food Grade

## Languages
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