Deamidation
A chemical degradation pathway where asparagine or glutamine residues lose their amide group. Deamidation alters peptide charge and structure, reducing biological activity. Accelerated by heat and alkaline pH.
Frequently Asked Questions
What is Deamidation?
Why is Deamidation important in peptide research?
Related Terms
The breakdown of a peptide through chemical processes like oxidation, deamidation, or hydrolysis. Degredation reduces potency and may produce inactive or harmful byproducts. Proper storage conditions minimize degradation.
StabilityA peptide’s resistance to chemical degradation over time. Affected by temperature, pH, light, and oxidation. Lyophilized peptides are most stable; reconstituted peptides should be refrigerated and used within 28 days.
pHA measure of acidity or alkalinity on a scale of 0–14, where 7 is neutral. Most peptides are most stable at slightly acidic pH (4–6). Incorrect pH accelerates degradation through deamidation and aggregation.