Application Prospect of Protein-Glutaminase in the Development of Plant-Based Protein Foods

Abstract

Plant-based protein foods as suitable alternative protein sources have recently received increased global interest. The scientific community is exploring effective modification approaches to enhance the functionality of plant-based proteins for expanded utilization. Deamidation has shown great potential for structural modifications and improving the processing efficiency of proteins. In this review, we firstly revisit the enzyme reaction mechanism of protein-glutaminase and its fundamental differences from other enzymatic methods for the deamidation of proteins. Then, the latest advances regarding the suitability of protein-glutaminase modifications for improving the functional properties (e.g., solubility, emulsifying and foaming properties, flavor, and reduction in allergenicity) of plant-based proteins are overviewed. Finally, we address the potential prospect associated with the use of protein-glutaminase in plant-based protein foods, such as meat, dairy, and egg alternatives. This review provides a novel perspective for the design of plant-based protein foods by using protein-glutaminase in order to match animal counterparts in taste and texture, and to fuel widespread adoption.

Protein-Glutaminase Engineering Based on Isothermal Compressibility Perturbation for Enhanced Modification of Soy Protein Isolate

“…The enzymatic deamidation reaction is rapid and highly safe and has minimal toxic side effects, mild conditions, and strong specificity . Protein-glutaminase (PG, EC 3.5.1.44) only acts on glutamine groups in the side chains of proteins or long peptides to produce glutamate and release ammonia without affecting free asparagine and glutamine residues, which has been widely used in plant-based protein modification and processing. ,− In previous works, the solubility and emulsifying and foaming properties of many plant-based proteins, such as soy, wheat, and coconut proteins, were improved after PG deamidation treatment. ,− …”

Enhanced protein glutaminase production from Chryseobacterium proteolyticum combining physico‐chemical mutagenesis and resistance screening and its application to soybean protein isolates

“…Unlike other enzymes, it can specifically act on glutamine groups in protein or long peptide side chains, producing glutamate and releasing ammonia without affecting free asparagine and glutamine residues 1 . It can improve the solubility, emulsification, foaming and other food properties of proteins, especially plant proteins 2 . Yong et al 3 .…”

The characteristics of protein-glutaminase from an isolated Chryseobacterium cucumeris strain and its deamidation application

“…In recent years, plant-based proteins have surpassed animal proteins due to their low cost, energy efficiency, and environmental friendliness ( Liu et al, 2022 ). Some plant-based proteins have been used to replace meat ( Schreuders et al, 2019 ), milk ( Lipan et al, 2020 ), and other dairy products ( Wilbanks, 2017 ).…”

“…One of the most efficient methods for improving the functional properties of food-based proteins is deamidation. Protein deamidation is a reaction that converts amide groups in proteins into acid residues (carboxyl groups) via the liberation of ammonia ( Liu et al, 2022 ). As the number of negatively charged carboxyl groups increases, the isoelectric point of proteins decreases, and protein solubility improves in many mildly acidic food systems ( Chen et al, 2021 ).…”

“…Deamidation can be classified as chemical deamidation and enzymatic deamidation. Enzymatic deamidation has several advantages over chemical deamidation, including high specificity, mild reaction conditions, and food safety ( Suppavorasatit et al, 2011 ; Liu et al, 2022 ). Enzymes that have been used for protein deamidation include transglutaminase ( Ohtsuka et al, 2001 ), glutaminase ( Fang et al, 2020 ), and peptidoglutaminase ( Hamada, 1991 ).…”