Protein Deamination for Better Food Functionality
Wholesale protein-glutaminase for food manufacturers, protein ingredient producers and distributors who need proteins that disperse, emulsify and hold water more predictably. Pack sizes 1 kg, 5 kg and 25 kg; pricing quoted per order.
Poor protein solubility, weak gels and uneven water binding cost a plant money: rework, sediment in beverages, purge in meat, and batches that behave differently every time the raw material changes. Protein deamination is one practical way to fix that at the ingredient level. Protein-glutaminase (protein deaminase, EC 3.5.1.44, from Chryseobacterium proteolyticum) converts glutamine side chains in a protein into glutamic acid. The protein carries more negative charge, so it hydrates and disperses better near neutral pH and behaves more consistently in emulsions, gels and structured foods. It does not cut the protein chain like a protease, and it does not cross-link proteins like transglutaminase.
Who buys it: dairy and cheese plants, plant-protein and beverage manufacturers, wheat-protein and noodle producers, meat processors, and the ingredient distributors and resellers who supply them. The product is a white to off-white powder; the product specification lists an optimum of pH 5.0 to 7.0 and 40 to 55°C, and the right dose for your protein, solids level and hold time is set in a short pilot rather than taken from a table.
Note on terms: protein deamination (also written deamidation) changes the charge of a protein that stays in the food. It is not deproteinization, which removes protein from a material.
To get a quote, send the product and activity grade you need, the quantity (kg or drums), the destination country, and your protein substrate and target. Use the inquiry form on this page or the email address in the footer.
Cheese and dairy plants
Milk proteins with more charge and hydration can give finer gels, better water retention and steadier emulsions in yogurt, processed cheese, cheese sauces and high-protein dairy drinks. The enzyme step is usually placed on the milk or protein premix before acidification, renneting or cooking, and its effect on coagulation is checked in the pilot.
Wheat protein, noodle and pasta producers
Deamidated gluten disperses more easily and changes how the gluten network behaves, which matters for noodle and pasta texture, cooking tolerance and for wheat-protein ingredients sold into other food applications.
Soy and plant-protein beverage and ingredient makers
Soy and other plant proteins often settle or aggregate at the neutral pH of drinks, sauces and dairy alternatives. Deamidation is used to raise solubility and emulsion stability so formulations are easier to standardise batch to batch.
Meat and hybrid protein processors
In processed meat and meat-plant hybrids, changing the surface charge of the proteins supports water binding, juiciness and sliceability after cooking. Results depend on salt level, protein load and heat process, so trials run on the real formulation.
| Parameter | Value |
| Activity range | 500 – 5,000 U/g |
| Optimal pH | 5.0 – 7.0 |
| Optimal temperature | 40°C – 55°C |
| Appearance | White to off-white powder |
| Shelf life | 12 months (sealed, cool, dry place, < 10°C recommended) |
| Packaging | 1 kg / 5 kg / 25 kg fiber drums |
| Pricing | Quoted per order (grade, quantity, destination) |
Frequently Asked Questions
What is protein deamination used for in food manufacturing?
It is used to make proteins perform better as ingredients: higher solubility, steadier emulsions, better gels and more water-holding in dairy, plant-based, meat and cereal products. For a manufacturer the business value is fewer rejected batches, less sediment or purge, and more predictable behaviour when protein raw materials vary. The dose and process window are set in a pilot before scale-up.
Is protein deamination the same as deproteinization?
No. Protein deamination (deamidation) converts glutamine in a protein into glutamic acid so the protein carries more charge; the protein stays in the food and works better. Deproteinization removes protein from a material. Protein-glutaminase is a deamidation enzyme, not a deproteinization agent.
How does protein-glutaminase differ from transglutaminase and proteases?
Protein-glutaminase changes the charge of a protein without cutting or linking chains. Proteases cut proteins into peptides, which can lower viscosity but may add bitterness. Transglutaminase cross-links proteins and is used to build gel strength and bind pieces together. Buyers pick protein-glutaminase when the problem is solubility, dispersion or emulsification rather than binding.
What dosage should we test first?
There is no universal dose: it depends on the protein, solids content, pH, temperature and hold time. Dose on enzyme activity per gram of protein, run a zero-enzyme control and at least three levels, and choose the lowest level that reaches your functional target. We give dosing guidance for your substrate with the quotation.
Does protein deamination work in neutral pH formulations?
Yes, many applications benefit from protein deamination in or near neutral pH, especially soy, beverage, and plant-based systems. Because the enzyme changes protein charge and hydration behavior, it can improve performance even when the final product sits around pH 6.5–7.0. Process conditions still matter, so temperature, residence time, and protein type should be validated together. This is why procurement teams often request lab samples for application testing before commercial purchase.
What packaging and storage options are available?
The product is supplied as a white to off-white powder in 1 kg, 5 kg, or 25 kg fiber drums, with a minimum order quantity of 1 kg. Shelf life is 12 months when sealed and stored in a cool, dry place; below 10°C is recommended for best stability. For food manufacturing programs, this packaging format supports both R&D work and scale-up procurement while keeping handling straightforward and inventory planning flexible.
What should we send to get a wholesale quote?
Send the product and activity grade, the quantity (kg or number of drums, one-off or recurring), the destination country, and your protein substrate and target property. Distributors and resellers can also say which markets they supply. Pricing and freight are quoted per order.
Request Protein Deamination Samples
Specify protein substrate (soy, pea, gluten, whey, myofibrillar), functional target (solubility, emulsification, gelation), and trial size. Receive dosage guidance, a free sample with COA, and pricing for 1–25 kg within 24 hours.
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