International Science Community Association International Research Journal of Biological Sciences 2278-3202 9 4 2020 11 10 A concise review on source, production, purification and characterization of L-asparaginase and its application in food industries 71 76 EN Raval Hiral S. 1 Department of Zoology, B.P. Baria Science Institute, Navsari, Affiliated with Veer Narmad South Gujarat University, Surat, Gujarat, India Shah Alkesh I. 2 Department of Zoology, B.P. Baria Science Institute, Navsari, Affiliated with Veer Narmad South Gujarat University, Surat, Gujarat, India E. Etim Marylene 1 Department of Microbiology, Federal University of Technology, P. M. B. 1526, Owerri, Imo State, Nigeria C. Eze Chinwe 2 Department of Microbiology, Federal University of Technology, P. M. B. 1526, Owerri, Imo State, Nigeria O. Ikeanumba Michael 3 Department of Biology, Alvan Ikoku Federal College of Education, Owerri, Imo State, Nigeria E. Adieze Ifechukwu 4 Department of Microbiology, Federal University of Technology, P. M. B. 1526, Owerri, Imo State, Nigeria Hande Dilip 1 P.G. Department of Botany Shri Shivaji Science College Amaravati, Dist. Amaravati-44603, MS, India M. Athar Sifal 2 P.G. Department of Botany Shri Shivaji Science College Amaravati, Dist. Amaravati-44603, MS, India Pandirkar Akshay 1 Environment & Ecology Department, Tata Consulting Engineers, Unit No. NB 1502 & SB -1501, 15th floor, Empire Tower, Cloud City Campus, Kalwa Industrial Estate, Thane, Belapur Rd, Airoli, Navi Mumbai, Maharashtra 400708 Kumar Alok 2 Environment & Ecology Department, Tata Consulting Engineers, Unit No. NB 1502 & SB -1501, 15th floor, Empire Tower, Cloud City Campus, Kalwa Industrial Estate, Thane, Belapur Rd, Airoli, Navi Mumbai, Maharashtra 400708 Buragohain M. 1 Department of Chemistry, Lakhimpur Girls College, Assam, India Kakoti N. 2 Department of Chemistry, Lakhimpur Girls College, Assam, India Sarmah P. 3 Department of Chemistry, Lakhimpur Girls College, Assam, India Mahanta S.R. 4 Department of Chemistry, Lakhimpur Girls College, Assam, India Pegu B.K. 5 Department of Life Sciences, Dibrugarh University, Assam, India Saha Tomalika 1 Department of Entomology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh Ahmad Masum 2 Department of Entomology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh Das Gopal 3 Department of Entomology, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh Abdullahi 1 Biology Department, Kano University of Science and Technology, Wudil J.M. 2 Biological Science Department, Bayero University Kano N. Abdullahi 3 Mahmood Tahir 1 Centre for Biodiversity Studies Baba Ghulam Shah Badshah University, Rajouri, 185234-Union Territory Jammu and Kashmir, India Majeed Aquib 2 Centre for Biodiversity Studies Baba Ghulam Shah Badshah University, Rajouri, 185234-Union Territory Jammu and Kashmir, India Dhingani R.M. 1 Department of FQA, College of FPTBE, Anand Agricultural University, Anand, Gujarat, India Shah G. 2 Department of Biotechnology, Veer Narmad South Gujarat University, Surat, Gujarat, India > Review Paper 2020 4 19 2020 11 10 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. Copyright@ International Science Community Association