To remove amide groups from a molecule, particularly from proteins or amino acids.
From de- + amide + -ate (verb suffix). This technical chemistry verb was formed following standard nomenclature patterns for describing the removal of chemical groups, becoming established in late-twentieth-century biochemical literature.
When deamidated gluten became a food science buzzword, it meant scientists were chemically removing ammonia-containing groups to make it supposedly easier to digest—though the science behind this is still hotly debated.
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