Abstract
Nonenzymatic deamidation reactions of soy protein, egg lysozyme, milk casein, and wheat gliadin at moisture contents ranging from 0 to 80% at 115 o C for 2 h were studied. The deamidation percentage varied from 3.20 to 18.48% for all four proteins. All proteins had a minimum deamidation rate at the limited water content, approximately 50% for soy protein, 60% for lysozyme, 60% for casein, and 6% for gliadin
Published Version
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