Deamidation

Protein deamidation has been commonly analyzed by reverse-phase liquid chromatography (RPLC) through peptide mapping. Recently reported novel ERLIC-MS/MS method would enhance the separation of deamidated and non-deamidated peptides with increased identification and quantitation quantification. Mass spectrometry is commonly used to characterize deamidation states of proteins, including therapeutic monoclonal antibodies. The technique is especially useful for deamidation analysis due to its high sensitivity, speed, and specificity. This allows site-specific deamidation analysis. A major challenge of using mass spectrometry is the formation of deamidation artifacts during sample preparation. These artifacts significantly skew results because they suggest greater rates of spontaneous deamidation than what is truly observed. This can prove problematic in the case of therapeutic proteins which can be mischaracterized in QC protocols if a large percentage of detected deamidation is due to artifacts. Recent studies indicate that lower pH can reduce the rate of deamidation artifacts. ==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. The endoprotease, Glu-C, has shown specificity to only glutamic acid when in specific pH conditions (4.5 and 8.0) and cleaved the C-terminal side when in a solution with Tris-HCl, bicarbonate, or acetate. ==See also==