Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil.
Department of Food Science, School of Food Engineering, University of Campinas, Campinas, SP, Brazil.
Food Res Int. 2019 Dec;126:108658. doi: 10.1016/j.foodres.2019.108658. Epub 2019 Sep 9.
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.
L-天冬酰胺酶（L-天冬酰胺酰胺水解酶 EC 3.5.1.1）在制药和食品应用中具有重要意义。本综述旨在描述真菌 L-天冬酰胺酶的生产和应用，重点介绍其作为不同食品应用中丙烯酰胺有效还原剂的潜力。真菌天冬酰胺酶已被用作食品添加剂，并因其一些技术优势而受到重视，例如，真菌可以使用低成本的培养基生长，并且酶是细胞外的，这有利于纯化步骤。旨在发现新型 L-天冬酰胺酶的研究，主要是那些由真菌产生的，具有获得更便宜的酶的巨大潜力，这些酶具有理想的性质，可应用于食品中，以减少丙烯酰胺的形成。
