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What are the sources and characteristics of PG?

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PG can be produced by microorganisms, such as bacteria and fungi. The most common PG-producing strain is Chryseobacterium proteolyticum, which is also the only commercially available PG from a natural source. PG is a pre-pro-protein with a signal peptide, a pro-PG, and a mature PG. The mature PG has a molecular weight of about 20 kDa and consists of 185 amino acids. The optimum reaction pH and temperature of PG are 6 and 60°C, respectively. PG is inhibited by Cu 2+ and prefers Cbz-Gln-Gly as its substrate

Sources: Protein-glutaminase is mainly produced by bacteria, especially from the genus Chryseobacterium1,2,3. Some examples of protein-glutaminase-producing strains are Chryseobacterium proteolyticum, Chryseobacterium cucumeris, and Chryseobacterium indologenes1,2,3. These bacteria can be isolated from various environments, such as soil, water, plants, and animals1,23.

Characteristics: Protein-glutaminase is a pre-pro-protein with a signal peptide, a pro-peptide, and a mature peptide1,2. The mature peptide has about 185 amino acids and a molecular weight of about 20 kDa1,2. The enzyme has a pH optimum of 6 and a temperature optimum of 60°C1,2. The enzyme is inhibited by metal ions such as Cu2+1,2.

The enzyme prefers to hydrolyze the C-terminal glutamine residues in peptides or proteins, and has a high specificity for the substrate Cbz-Gln-Gly1,2. The enzyme can deamidate various plant-based proteins, such as soy protein isolate, wheat gluten, rice protein, and pea protein1,2. The degree of deamidation depends on the enzyme concentration, reaction time, temperature, pH, and protein type1,2.

References:

1, The characteristics of protein-glutaminase from an isolated Chryseobacterium cucumeris strain and its deamidation application. Frontiers | The characteristics of protein-glutaminase from an isolated Chryseobacterium cucumeris strain and its deamidation application (frontiersin.org) 2, L-Glutamine-, peptidyl- and protein-glutaminases: structural features and applications in the food industry. l-Glutamine-, peptidyl- and protein-glutaminases: structural features and applications in the food industry | SpringerLink 3, The characteristics of protein-glutaminase from an isolated Chryseobacterium cucumeris strain and its deamidation application. The characteristics of protein-glutaminase from an isolated Chryseobacterium cucumeris strain and its deamidation application – DOAJ