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|Title:||Fungal L-asparaginase: strategies for production and food applications|
|Author:||Cunha, Marília Crivelari da|
Aguilar, Jessika Gonçalves dos Santos
Melo, Ricardo Rodrigues de
Nagamatsu, Sheila Tiemi
Castro, Ruann Janser Soares de
Sato, Hélia Harumi
|Abstract:||L-asparaginase (L-asparagine amidohydrolase EC 18.104.22.168) 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.|
|Appears in Collections:||IB - Artigos e Outros Documentos|
FEA - Artigos e Outros Documentos
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