Effect of nonenzymatic deamidation on the structure stability of Camelus dromedarius α-lactalbumin.
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DOI: 10.1016/j.foodchem.2019.04.033
Abstract: Camelid α-lactalbumin is the only known protein that can undergo nonenzymatic deamidation on two Asn residues. This leads to the generation of a mixture of unusual isoAsp and d-Asp residues that may impact health. The… read more here.
Keywords: stability; nonenzymatic deamidation; effect; lactalbumin ... See more keywords