An alternative term for deamidation; the chemical process of removing amide groups from molecules, often controlled or induced.
From de- + amidize + -ation. This variant form uses the -ization ending, common in chemistry, particularly in European nomenclature. Both deamidation and deamidization refer to the same process.
Scientists deliberately trigger deamidization of gluten to try creating easier-to-digest bread, but this remains controversial—the science suggests modified gluten isn't necessarily better for most people's digestion.
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