DEAMIDATION OF ASPARAGINE AND GLUTAMINE RESIDUES IN PROTEINS AND PEPTIDES - STRUCTURAL DETERMINANTS AND ANALYTICAL METHODOLOGY

Non-enzymatic deamidation of asparagine and glutamine residues in prot eins and peptides are reviewed by first outlining the well-described r eaction mechanism involving cyclic imide intermediates, followed by a discussion of structural features which influence the reaction rate. T he second and major part describes analytical techniques that allow st udying deamidation in proteins using recombinant human growth hormone and recombinant hirudin as examples. Finally, the significance of non- enzymatic deamidation with respect to the production of pharmaceutical proteins is discussed.