Deaminase
Deaminase is the general name for hydrolase enzymes that remove an amino group from a substrate and release ammonia. In food manufacturing the term usually refers to adenylic deaminase, also called AMP deaminase, which converts adenosine monophosphate into inosine monophosphate, and to adenosine deaminase, which performs the equivalent reaction on the free nucleoside.
The reaction matters commercially because inosine monophosphate is one of the two umami nucleotides sold as the flavour enhancer I plus G, and because adenosine monophosphate has no flavour enhancing effect of its own. Nucleic acid degradation with 5-prime phosphodiesterase yields a mixture of four nucleotides, of which only guanosine monophosphate is directly useful, and deaminase converts the adenosine fraction into the second useful product rather than leaving it as waste.
Commercial deaminase is a microbial preparation sold as a light tan powder standardised with a carrier, or as a stabilised liquid concentrate. It works in a mildly acidic to neutral range around pH 5 to 6.5 at moderate temperature, is used as a soluble batch enzyme in stirred conversion tanks, and is inactivated by a heat hold before the reaction mixture goes to crystallisation.
We source bulk Deaminase from top China manufacturers for our partners. The manufacturer is in Hubei. A smaller requirement can ship in a combined container with other ingredients.
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- Function
- Enzyme
Specifications
| Item | Specification |
|---|---|
| Appearance | Light tan free-flowing powder |
| Declared Activity | 10,000 U/g minimum on adenosine monophosphate substrate |
| Identification | Conversion of AMP to IMP confirmed by chromatography |
| Optimum pH | 5.0 to 6.5 |
| Optimum Temperature | 45 to 55 degrees Celsius |
| Contaminating Phosphatase | ≤ 0.5% of stated activity |
| Loss on Drying | ≤ 8.0% |
| Residue on Ignition | ≤ 12.0% |
| Heavy Metals (as Pb) | ≤ 30 mg/kg |
| Lead | ≤ 5 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| Total Plate Count | ≤ 50,000 cfu/g |
| E. coli | Absent in 25 g |
| Salmonella | Absent in 25 g |
Common Markets Grades
The material is graded by declared deaminase activity in units per gram against a stated adenosine monophosphate substrate assay, and by the level of contaminating phosphatase, which would strip the phosphate group and destroy yield. Low-phosphatase grades command the specification attention in nucleotide plants, since a small side activity translates into a measurable loss across a large batch.
Physical forms are spray dried powder blended on maltodextrin and liquid concentrate stabilised with polyol and salt. Immobilised grades on a carrier resin are used for continuous column conversion where the enzyme is reused across many cycles. Laboratory grades of adenosine deaminase at high specific activity are traded separately as diagnostic reagents and are not interchangeable with the bulk process enzyme.
Applications
- Umami nucleotide manufacture, converting adenosine monophosphate from RNA hydrolysate into inosine monophosphate for the I plus G flavour enhancer
- Yeast extract processing, raising the inosine monophosphate content of high-nucleotide extracts used in savoury seasoning
- Savoury seasoning bases, where the enzyme is applied to nucleotide-rich hydrolysates to build umami intensity
- Fermentation-derived nucleotide plants, working downstream of 5-prime phosphodiesterase in the same conversion train
- Analytical reagents, where adenosine deaminase is used in coupled enzymatic assays for ammonia and adenosine
- Clinical chemistry, in adenosine deaminase activity determinations used as a diagnostic marker
- Research on purine metabolism, as a standard tool enzyme
- Aquaculture and pet food palatants, where nucleotide enrichment of hydrolysates improves feed acceptance
China Manufacturers of Deaminase
Top Deaminase manufacturers in China.
Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.
Regulatory Status
In the United States the Food and Drug Administration clears deaminase preparations used in food processing as enzyme preparations, either through an affirmed generally recognised as safe regulation or through a GRAS notice covering the specific enzyme and its production organism. The enzyme acts during manufacture and is removed or inactivated before the nucleotide is crystallised, so it is handled as a processing aid rather than an ingredient of the finished flavour enhancer.
In the European Union deaminase falls under Regulation (EC) No 1332/2008 on food enzymes, with dossiers assessed by the European Food Safety Authority before entry onto the Union list, and no E number applies to the enzyme itself. The disodium inosinate it is used to produce is a separate authorised additive with its own listing. The Joint FAO/WHO Expert Committee on Food Additives publishes general specifications for enzyme preparations used in food processing, which set the framework for the heavy metal and microbiological limits on commercial certificates.
Manufacturing Process
Process deaminase is made by submerged fermentation of a food grade microbial strain, commonly an Aspergillus or Streptomyces species selected for high deaminase output and low phosphatase background. A working cell bank is grown through seed stages into a stirred aerated fermenter charged with a carbohydrate source, an organic nitrogen source such as soy meal or corn steep liquor, and mineral salts, and the run is held under controlled temperature, pH and dissolved oxygen until activity peaks.
Recovery removes biomass by centrifugation and microfiltration, then concentrates and desalts the clarified broth by ultrafiltration. Where a low-phosphatase specification is required the concentrate goes through an ion exchange step that separates the wanted activity from the side activity. The purified concentrate is either stabilised and standardised as a liquid, or blended with maltodextrin and spray dried at low inlet temperature, then assayed, cut to declared activity, sieved and packed.
