Please use this identifier to cite or link to this item:
Type: Artigo
Title: Fungal L-asparaginase : strategies for production and food applications
Author: da Cunha, Marilia Crivelari
dos Santos Aguilar, Jessika Goncalves
de Melo, Ricardo Rodrigues
Nagamatsu, Sheila Tiemi
Ali, Faraat
Soares de Castro, Ruann Janser
Sato, Helia Harumi
Abstract: L-asparaginase (L-asparagine amidohydrolase EC 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
Subject: Asparaginase
Country: Reino Unido
Editor: Elsevier
Rights: Fechado
Identifier DOI: 10.1016/j.foodres.2019.108658
Date Issue: 2019
Appears in Collections:IB - Artigos e Outros Documentos
FEA - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
000468246900003.pdf9.05 MBAdobe PDFView/Open
000501387700004.pdf1.02 MBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.