A chemical process where amide groups are removed from proteins or other molecules, often occurring naturally during aging or food processing.
From de- + amide + -ation (process suffix). This noun emerged in biochemistry around the mid-twentieth century as scientists studied how proteins change over time, whether naturally or through processing.
Deamidation happens naturally in your body over decades—it's one reason proteins become less functional as you age, and it's also why old bread becomes stale and meringue weeps on humid days.
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