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What are the applications and benefits of PG in the food industry?

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PG can be used to modify various plant-based proteins, such as soy protein, pea protein, rice protein, wheat gluten, and corn zein. By deamidating these proteins, PG can enhance their texture, flavor, emulsifying and foaming properties, and reduce their allergenicity. PG can also be used to produce novel food products, such as plant-based beverages, dairy alternatives, meat substitutes, and gluten-free breads

It can enhance the flavor of plant-based protein foods by increasing the amount of glutamic acid, which is a natural flavor enhancer1,2. Glutamic acid is responsible for the umami taste, which can make foods more savory and satisfying3

It can improve the solubility, emulsifying and foaming properties of plant-based proteins by increasing the number of negatively charged carboxyl groups1,2. This can help create smoother and creamier textures, as well as stable foams and emulsions3

It can reduce the allergenicity of plant-based proteins by altering their epitopes and reducing their immunoreactivity1,2. This can make plant-based proteins more suitable for people with food allergies or intolerances3

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, Glutamine: Benefits, Uses and Side Effects. Glutamine: Benefits, Uses and Side Effects (healthline.com) 3, Application Prospect of Protein‐Glutaminase in the Development of Plant‐Based Protein Foods. https://mdpi-res.com/d_attachment/foods/foods-11-00440/article_deploy/foods-11-00440.pdf