Effects of deamidation by protein glutaminase on the flavor binding properties of pea protein isolate.

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2026-02-26 eCollection Date: 2026-02-01 DOI:10.1016/j.fochx.2026.103712

Panatthida Siripitakpong, Thanakorn Wongprasert, Thanyada Rungrotmongkol, Inthawoot Suppavorasatit

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Abstract

This study aimed to investigate the effects of protein deamidation by protein glutaminase (PG) on the flavor binding properties of pea protein isolate (PPI), using vanillin as a model. The binding behaviors of native PPI and deamidated PPI were assessed at different temperatures (5-25 °C). The results showed that the number of binding sites (n) increases with decreasing temperature. In addition, the binding constant (K) and overall binding (nK) are considerably lower after deamidation. Thermodynamic analysis revealed negative ∆G° values for both proteins, confirming spontaneous binding. Additionally, positive ∆H° and ∆S° values suggested that the interactions are entropy-driven and primarily hydrophobic in nature, which was confirmed using molecular docking studies, with stronger bonding to vanillin observed for PPI than for deamidated PPI. Sensory evaluation revealed that deamidation promoted flavor release. Thus, PG deamidation enhances flavor delivery performance, positioning deamidated PPI as promising protein-based component for improving flavor interactions in food applications.

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谷氨酰胺酶脱酰胺对豌豆分离蛋白风味结合特性的影响。

以香兰素为模型，研究了蛋白谷氨酰胺酶（PG）脱酰胺对豌豆分离蛋白（PPI）风味结合特性的影响。在不同温度（5 ~ 25℃）下，对天然PPI和脱酰胺PPI的结合行为进行了评价。结果表明，随着温度的降低，结合位点数目(n)增加。此外，脱酰胺后的结合常数(K)和总结合量（nK）也明显降低。热力学分析显示，两种蛋白质的∆G°值为负，证实了自发结合。此外，正的∆H°和∆S°值表明相互作用是熵驱动的，本质上主要是疏水的，这一点在分子对接研究中得到了证实，PPI与香兰素的结合比脱酰胺PPI更强。感官评价表明脱酰胺促进了风味的释放。因此，PG脱酰胺增强了风味传递性能，将脱酰胺PPI定位为改善食品中风味相互作用的有前途的蛋白质基成分。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.