Shivani Karalia, Kasper Engholm‐Keller, Mahesha M. Poojary, Norbert Raak, M A V Lund
= 0.973). Peptide-based LC-MS/MS analysis showed that the extent of deamidation was dependent on the location of glutamine residues in napin. Deamidation lowered the solubility to 70% at pH 5, which also facilitated formation of gels with 87.5 ± 2.2% water holding capacity after acidification with glucono-δ-lactone. Overall, these findings indicate that enzymatic deamidation to reduce the isoelectric point of napin enhanced its techno-functional properties and improving its potential as a food ingredient.