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Fungal L-asparaginase: Strategies for production and food applications.

Authors :
da Cunha MC
Dos Santos Aguilar JG
de Melo RR
Nagamatsu ST
Ali F
de Castro RJS
Sato HH
Source :
Food research international (Ottawa, Ont.) [Food Res Int] 2019 Dec; Vol. 126, pp. 108658. Date of Electronic Publication: 2019 Sep 09.
Publication Year :
2019

Abstract

L-asparaginase (L-asparagine amidohydrolase EC 3.5.1.1) is of great importance in pharmaceutical and food applications. This review aims to describe the production and use of fungal L-asparaginase focusing on its potential as an effective reducer of acrylamide in different food applications. Fungal asparaginases have been used as food additives and have gained importance due to some technical advantages, for example, fungi can grow using low-cost culture mediums, and the enzyme is extracellular, which facilitates purification steps. Research aimed at the discovery of new L-asparaginases, mainly those produced by fungi, have great potential to obtain cheaper enzymes with desirable properties for application in food aiming at the reduction of acrylamide.<br /> (Copyright © 2019 Elsevier Ltd. All rights reserved.)

Details

Language :
English
ISSN :
1873-7145
Volume :
126
Database :
MEDLINE
Journal :
Food research international (Ottawa, Ont.)
Publication Type :
Academic Journal
Accession number :
31732030
Full Text :
https://doi.org/10.1016/j.foodres.2019.108658