Kinetics of Deamidation
Deamidation reactions have been conjectured to be one of the factors that limit the useful lifetime of proteins.
Deamidation proceeds much more quickly if the susceptible amino acid is followed by a small, flexible residue such as glycine whose low steric hindrance leaves the peptide group open for attack. Deamidation reactions also proceed much more quickly at elevated pH (>10) and temperature.
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