The thermal stability of 5-methyl-THF increased in skim milk due to the presence of casein and folate binding protein, and in soymilk due to the presence of phenolic antioxidant compounds 545
With the help of another enzyme, pyroglutamate hydrolase (5-oxoprolinase), and energy from ATP, the head and tail of glutamic acid come undone, making the glutamic acid whole once again (46) (see bottom of Figure 2)
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Since the peptide is made up of 28 amino acids, the FDA noted a potentially significant risk of an immune response against the peptide