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deamidation

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de·am·i·da·tion (d-m-dshn) or de·am·i·di·za·tion (--d-zshn)
n.
The removal of an amide group, usually by hydrolysis.


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13) More recently, it has been discovered that antigliadin antibodies from celiac patients specifically recognize gliadin peptides after deamidation.
Some other topics examined are changes in antioxidative properties of lactoglobulin preparation induced by age-related deamidation, biologically active peptides obtained from food proteins, and organic and transgenic soy and their effects when used in place of animal protein in infancy and old age in rats.
Stability Proteins are susceptible to various forms of destabilizing events including chemical destabilization causing deamidation, oxidation, and disulfide bond scrambling; and physical destabilization resulting from protein aggregation and precipitation.
 
 
 
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