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