Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing
L-asparagine is an essential amino acid for cell growth and common constituent of all the 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-grou...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752400943X |
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| author | Arindam Jana Soumyajit Biswas Ritu Ghosh Rahul Modak |
| author_facet | Arindam Jana Soumyajit Biswas Ritu Ghosh Rahul Modak |
| author_sort | Arindam Jana |
| collection | DOAJ |
| description | L-asparagine is an essential amino acid for cell growth and common constituent of all the 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 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. |
| format | Article |
| id | doaj-art-18e4a63c15334eb98e2877607846e904 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-18e4a63c15334eb98e2877607846e9042025-02-12T05:31:48ZengElsevierFood Chemistry: X2590-15752025-01-0125102055Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processingArindam Jana0Soumyajit Biswas1Ritu Ghosh2Rahul Modak3Infection and Epigenetics Laboratory, School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar 751024, Odisha, India; KIIT - Technology Business Incubator (KIIT-TBI), KIIT-DU, Bhubaneswar 751024, Odisha, IndiaInfection and Epigenetics Laboratory, School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar 751024, Odisha, IndiaInfection and Epigenetics Laboratory, School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar 751024, Odisha, India; University of Tartu: Faculty of Science and Technology, Institute of Technology, Nooruse 1, 50411 Tartu, EstoniaInfection and Epigenetics Laboratory, School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar 751024, Odisha, India; Corresponding author.L-asparagine is an essential amino acid for cell growth and common constituent of all the 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 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.http://www.sciencedirect.com/science/article/pii/S259015752400943XL-asparaginaseAcrylamide reductionEnzyme formulationAcrylamide content in foodAsparaginase activity |
| spellingShingle | Arindam Jana Soumyajit Biswas Ritu Ghosh Rahul Modak Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing Food Chemistry: X L-asparaginase Acrylamide reduction Enzyme formulation Acrylamide content in food Asparaginase activity |
| title | Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing |
| title_full | Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing |
| title_fullStr | Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing |
| title_full_unstemmed | Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing |
| title_short | Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing |
| title_sort | recent advances in l asparaginase enzyme production and formulation development for acrylamide reduction during food processing |
| topic | L-asparaginase Acrylamide reduction Enzyme formulation Acrylamide content in food Asparaginase activity |
| url | http://www.sciencedirect.com/science/article/pii/S259015752400943X |
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