High-activity Protein-Glutaminase for efficient deamidation of proteins to improve functional properties such as solubility, emulsification, gelation, and water binding. Supports stable performance within recommended pH and temperature ranges. Activity 500–5,000 U/g. Optimal pH 5.0–7.0 and 40°C–55°C. White to off-white powder. MOQ 1 kg. Ships worldwide.
Protein-Glutaminase (Protein Deaminase) Enzyme Powder
500 – 5,000 U/g
Protein-Glutaminase (Protein Deaminase) deamidates glutamine residues in proteins to generate glutamic acid, helping improve solubility, emulsification, gelation, and texture across food formulations. It is designed for reliable activity within its recommended pH and temperature ranges.
Deamidates milk proteins to improve emulsification, gelation, and water-holding capacity. Enhances yogurt texture and cheese yield.
Converts glutamine residues in gluten to glutamic acid, improving solubility and functionality for plant-based protein ingredients.
Deamidation of soy protein isolate improves emulsifying properties and solubility at neutral pH for food formulations.
Improves water binding and texture in processed meats by modifying myofibrillar protein surface charges through deamidation.
Modifies gluten protein network in noodles and pasta, improving texture, cooking tolerance, and mouthfeel.
Enhances functionality of pea, rice, and other plant proteins for meat and dairy alternatives by improving solubility and gelation.
| 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 |
No middlemen. We supply Protein-Glutaminase (Protein Deaminase) directly from our manufacturing network to help you secure competitive pricing at any volume.
Optimized for reliable deamidation of protein substrates within pH 5.0–7.0 and 40°C–55°C to support stable functional outcomes.
ISO 9001, HALAL, KOSHER, and Food Grade options available. We provide COA/TDS and support qualified inquiries.
Available as white to off-white powder in 1 kg, 5 kg, and 25 kg fiber drums. MOQ 1 kg for smooth procurement and stable production planning.
It deamidates glutamine residues in proteins to form glutamic acid, which can improve solubility, emulsification, gelation, and water-binding properties in food systems.
For best performance, use Protein-Glutaminase at optimal pH 5.0–7.0 and optimal temperature 40°C–55°C.
The activity range indicates measured enzyme units per gram. Higher activity typically enables faster deamidation at the same dosage; final dosing should be confirmed by your application trials.
Common applications include 🧀 Cheese & Dairy, 🌾 Wheat Protein Modification, 🫘 Soy Protein Enhancement, 🥩 Meat Processing, 🍜 Noodle & Pasta, and 🌱 Plant-Based Foods.
Store sealed in a cool, dry place. A temperature below 10°C is recommended to help maintain activity over the 12-month shelf life.
Tell us about your application and volume needs. We'll send you a free sample, COA, and competitive pricing within 24 hours.