High pressure processing (HPP) offers the benefits of safety, uniformity, energy-efficient, and
low waste, which is widely applied for microbial inactivation and shelf-life extension for …

Investigating the changes in the structural and functional properties of soy protein isolate
(SPI) modified by high-performance protein-glutaminase (PG) and understanding their …

β-1, 4-Endoxylanase is the most critical hydrolase for xylan degradation during
lignocellulosic biomass utilization. However, its poor stability and activity in hot and alkaline …

Abstract Protein glutaminase (PG; EC 3.5. 1.44) is a class of food-grade enzyme with the
potential to significantly improve protein functionality. However, its low catalytic activity and …

Abstract Protein-glutaminase (EC 3.5. 1.44, PG) can significantly improve the functional
properties of food proteins. However, the low yield of PG has limited industrial applications …

Beany flavor affects sensory experience of soy protein-based food. Deamidation is an
effective approach to improve the flavor of soy protein, but excessive hydrolysis has a …

Protein glutaminases (PG; EC= 3.5. 1.44) are enzymes known for enhancing protein
functionality. In this study, we cloned and expressed the gene chryb 3 encoding protein …

Given the widely existing stability–activity trade-off in enzyme evolution, it is still a goal to
obtain enzymes embracing both high activity and stability. Herein, we employed an …

The O-glycosylation of polyphenols for the synthesis of glycosides has garnered substantial
attention in food research applications. However, the practical utility of UDP …

In this study, we successfully obtained a novel source protein glutaminase PG5 with specific
activity of 10.4 U/mg, good tolerance and broad substrate profile through big data retrieval …