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  • Title: Effect of deamidation on stability for the collagen to gelatin transition.
    Author: Silva T, Kirkpatrick A, Brodsky B, Ramshaw JA.
    Journal: J Agric Food Chem; 2005 Oct 05; 53(20):7802-6. PubMed ID: 16190633.
    Abstract:
    Deamidation of amide residues, Asn and Gln, in collagen occurs during the manufacture of B-type gelatin and could affect the performance of B-type gelatins as it may affect the refolding of triple-helical junctional domains that are formed during gelation. Host-guest peptides of the form acetyl-(Gly-Pro-Hyp)3-Gly-Xaa-Yaa-(Gly-Pro-Hyp)4-Gly-Gly-amide, where the X- and Y-positions of the guest peptide are varied, have been used to examine the effect of changing Asn to Asp and Gln to Glu on triple-helix stability. This paper reports the stability of host-guest peptides containing the guest triplets Gly-Ala-Asn, Gly-Asn-Ala, Gly-Asn-Lys, Gly-Gln-Ala, Gly-Glu-Glu, and Gly-Leu-Glu. In combination with previous data, these now provide 15 pairs of peptides in which the effect of deamidation can be compared. These comparisons show that the deamidation of Asn to Asp, regardless of whether it occurred in either the X- or Y-position, always gave a stabilizing effect; deamidation of Gln in the X-position also led to an increase in stability. In contrast, deamidation of Gln in the Y-position was quite distinct, leading to destabilization. The higher observed frequency of Gln in the Y-position compared with other amides may account for the slight destabilization of collagen following deamidation.
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