Modulation of surface charges of napin by enzymatic deamidation to improve its techno-functional properties

Food Chemistry 2026 Open access

Read full text
Authors: Shivani Karalia, Kasper Engholm‐Keller, Mahesha M. Poojary, Norbert Raak, M A V Lund
DOI: 10.1016/j.foodchem.2026.149767
Cited by: 1
References: 63

Abstract

= 0.973). Peptide-based LC-MS/MS analysis showed that the extent of deamidation was dependent on the location of glutamine residues in napin. Deamidation lowered the solubility to 70% at pH 5, which also facilitated formation of gels with 87.5 ± 2.2% water holding capacity after acidification with glucono-δ-lactone. Overall, these findings indicate that enzymatic deamidation to reduce the isoelectric point of napin enhanced its techno-functional properties and improving its potential as a food ingredient.

Fields of Study & Subjects

Proteins in Food Systems Lubricants and Their Additives Lipid Membrane Structure and Behavior

Publication details

Journal / source
Food Chemistry
Publisher
Elsevier BV
Volume
520
Pages
149767–149767
Publication date
22 May 2026
Language
EN