Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing

Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing

Blog Article

L-asparagine is an essential amino acid for cell growth and common constituent of all the nightstick twm-850xl proteins.During high temperature food processing it reacts with reducing sugars and leads to acrylamide production through a complex process known as Maillard reaction.L-asparaginase hydrolyses the amine-group of L-asparagine to produce aspartic acid and ammonia.L-asparaginase pre-treatment of potato led to more than 80 % reduction of acrylamide content in foods like french fries, potato chips and in flour-dough based products.

New cost-effective strategies for large scale L-asparaginase production and diverse types of formulations will be needed to successfully integrate L-asparaginase in food processing.Here we comprehensively review the recent developments in enzyme production to enhance viqua-f4 the yield, activity and specificity of L-asparaginase.Novel liquid and lyophilized formulations are developed to enhance stability and activity of the enzyme under different conditions.These developments present a promising approach to enzymatically mitigate acrylamide formation during food processing.