A technique of using a compositional innovation of a dry enzyme composition to improve the stability of a protein deamidase composition enables improvement of the stability of a dry protein deamidase composition by making both a protein deamidase and magnesium chloride coexist in a dry enzyme composition. The technique involves making adjustments so that the pH is at least 2 and less than 5 when the composition is dissolved in water at a concentration of 1 w/v %.

The purpose of the present invention is to provide a processing technology that exhibits an excellent solubilization effect on a plant-based protein-containing liquid composition. This method for producing a processed plant-based protein-containing liquid composition comprises a step for processing a plant-based protein-containing liquid composition by using a protein deamidase and a protease. The processed plant-based protein-containing liquid composition obtained from said production method has increased solubility.

The present invention provides a liquid enzyme preparation of a protein deamidase having excellent activity stability. This liquid enzyme preparation that contains a protein deamidase and at least 30 w/v % of sorbitol and that has a pH of 5.5 or more can enhance the stability of protein deamidase activity.

This invention provides a novel protein deamidating enzyme. This protein deamidating enzyme includes a polypeptide containing an amino acid sequence shown in any of sequence numbers 1-11, or a subsequence thereof (the amino acid sequence of positions 338-515 in sequence number 1, positions 381-564 in sequence number 2, positions 122-309 in sequence number 4, positions 1-146 in sequence number 5, positions 19-235 in sequence number 6, positions 19-205 in sequence number 6, positions 10-303 in sequence number 7, positions 10-186 in sequence number 7, positions 162-426 in sequence number 9, or positions 162-341 in sequence number 9), a polypeptide which contains an amino acid sequence obtained by substituting, adding, inserting, or deleting one or multiple amino acids in the amino acid sequence in any of sequence numbers 1-11 or a subsequence thereof, and which has protein glutaminase activity, or a polypeptide which contains an amino acid sequence that has a 70% or higher sequence identity with an amino acid sequence shown in any of sequence number 1-11, or a subsequence thereof, and that has protein glutaminase activity.

A method for perming or coloring hair, in which hair is treated with a cosmetic composition including a protein-glutaminase and not including an alkaline substance. A method of enhancing hair-permeation of an active ingredient included in a cosmetic composition, in which a protein glutaminase is included in the cosmetic composition. The cosmetic composition does not include an alkaline substance, and the active ingredient is at least one of a hair perm agent and a hair coloring agent.

The purpose of the present invention is to provide a processing technique that enables protein deamidation while minimizing the degradation of oat-derived ?-glucan during the processing of an oat food, beverage or food material. A method for manufacturing a processed oat food, beverage or food material, said method comprising a step for treating an unheated oat food, beverage or food material with a protein deamidase under temperature conditions of 65-75? C. This method enables protein deamidation while minimizing the degradation of oat-derived ?-glucan.

A protein-deamidating enzyme includes a polypeptide that contains the amino acid sequence given by SEQ ID NO: 1 or a partial sequence thereof (the amino acid sequence of positions 1 to 221 in SEQ ID NO: 1, the amino acid sequence of positions 36 to 231 in SEQ ID NO: 1, or the amino acid sequence of positions 36 to 221 in SEQ ID NO: 1); a polypeptide that has a protein glutaminase activity and contains an amino acid sequence obtained by substituting, adding, inserting, or deleting one or a plurality of amino acids in the amino acid sequence given by SEQ ID NO: 1 or the partial sequences thereof; or a polypeptide that has a protein glutaminase activity and contains an amino acid sequence that has a 70% or higher sequence identity with the amino acid sequence given by SEQ ID NO: 1 or the partial sequences thereof.

A method of whitening a beverage or liquid food includes introducing a plant nut milk cooled to a temperature below room temperature to the beverage or liquid food to produce a whitened beverage or liquid food. The nut milk is obtained from a raw material nut and treated with a protein deamidase.

The present disclosure discloses a method for modification of mung bean protein and preparation of simulated egg pulp based on the modified protein. A commercial mung bean protein isolate is used as a raw material in the present disclosure, then subjected to pH shift modification, ultrasonic treatment and protein-glutaminase treatment for compound modification to prepare a high-functionality modified mung bean protein isolate; and the modified mung bean protein isolate is used as a raw material, using high-speed emulsification and high-pressure homogenization are conducted to obtain a high-stability mung bean protein-based simulated egg pulp. In the present disclosure, the mung bean protein isolate prepared by compound modification has good solubility, emulsifying property and gelling property. The mung bean protein-based simulated egg pulp is in the form of a stable emulsion and has good fluidity and moderate gelling property, and uniformity and stability can still be maintained for a long time.

A method for perming or coloring hair, in which hair is treated with a cosmetic composition including a protein-glutaminase and not including an alkaline substance. A method of enhancing hair-permeation of an active ingredient included in a cosmetic composition, in which a protein glutaminase is included in the cosmetic composition. The cosmetic composition does not include an alkaline substance, and the active ingredient is at least one of a hair perm agent and a hair coloring agent.