Title: Applications of Asparaginase in Food Processing
Abstract: Asparaginase is significantly utilized in various pharmaceutical and food industries. Asparaginase, an intercellular enzyme, has gained wide attention in food processing industries for the reduction of acrylamide in foods. Engineering of enzymes finds an effective pathway in the design of application according to the specificity and the structural changes. The rational design of enzymes helps in evaluating the purpose of enzymes in food processing industries and bulk chemicals. The asparaginase isolated from fungal species was regarded to be safe with high specificity with minimum activity towards glutamine for the mitigation of acrylamide in food. The enzyme asparaginase has been declared as safe and favourable additive by various food committee experts. Presently, asparaginase is from various bacterial and fungal sources. Free and immobilized asparaginases are used for the mitigation of acrylamide level in food during the blanching process. The immobilized asparaginase is repeatedly reused without any loss in the activity of the enzyme. The main drawback on using asparaginase lies in the commercialization of the product at various countries due to the issues associated at the industrial level. Incorporation of asparaginase in food industries needs extensive research on the enzymatic effect and pre/post-processing conditions. The purification of enzyme needs an extensive attention as they influence in the mitigation of acrylamide. The adverse effect using asparaginase on sensory properties of food and commercialization of the enzymatic approach towards the mitigation process at various sectors of food industries is the next future scope in the food processing industries.
Publication Year: 2018
Publication Date: 2018-11-04
Language: en
Type: book-chapter
Indexed In: ['crossref']
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Cited By Count: 8
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