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A concise review on source, production, purification and characterization of L-asparaginase and its application in food industries

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Author Affiliations

  • 1Department of FQA, College of FPTBE, Anand Agricultural University, Anand, Gujarat, India
  • 2Department of Biotechnology, Veer Narmad South Gujarat University, Surat, Gujarat, India

Int. Res. J. Biological Sci., Volume 9, Issue (4), Pages 71-76, November,10 (2020)

Abstract

L-asparaginase enzyme belongs to amidase group which carry out the deamination of L-asparagines to ammonia and aspartic acid. It has been using as a drug for the treatment of disorders like acute lymphoblastic leukemia. Another significant use of L-asparaginase enzyme is in the food manufacturing industry, where it reduces acrylamide formation in fried or baked foods while maintaining their sensory attributes like flavor, odor, taste, etc. The generation of the acrylamide during baking and frying relies on the Maillard reactions, within that acrylamide formation occur from the reaction between L-asparagine amino acid and reducing sugars during baking or frying condition. At the same time, this gives good sensory characteristics to the final product. The application of L-asparaginase can control the acrylamide production without affecting the sensory properties of baked or fried food. During processing a balance of contact time and reaction conditions is very much desired for enzyme effectiveness. Thus, this review represents production, purification, and application of L-asparaginase in the food manufacturing industry.

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