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Isolation and Characterization of Microbial Asparaginase to Mitigate Acrylamide Formation in Food

  • Mausumi Ray
  • Sunita Adhikari (Nee Pramanik)
  • Pradyut Kundu
Chapter

Abstract

Asparaginase is an enzyme which is used in food processing industry and also used as a medicine. It is used to treat acute lymphoblastic leukemia, acute myeloid leukemia and non-Hodgkin’s lymphoma. In food manufacturing it is used to decrease the acrylamide which is occurring in some starch-based foods during baking, frying and roasting. Acrylamide has carcinogenic effect on animals and human. The free amino acid asparagine reacts with sugars like glucose and fructose during Maillard reaction under high temperature and low moisture condition. To reduce acrylamide in food products, bacterial LA (L-asparaginase) is used. LA catalyzes the conversion reaction of L-asparagine to L-aspartic acid and ammonia. In present investigation, characterization of an extracellular LA from an isolated Bacillus sp. strain M6 was carried out in batch scale fermentation process. The effect of pH, temperature and incubation time was measured and the highest asparaginase activity (47 IU/ml) was achieved at pH 7.0, temperature 30 °C.

Keywords

Acrylamide L-asparaginase Bacillus sp 

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Copyright information

© Springer Nature Singapore Pte Ltd. 2019

Authors and Affiliations

  • Mausumi Ray
    • 1
  • Sunita Adhikari (Nee Pramanik)
    • 1
  • Pradyut Kundu
    • 2
  1. 1.Department of Food Technology & Biochemical EngineeringJadavpur UniversityKolkataIndia
  2. 2.Department of Food Processing TechnologyA. P. C Ray PolytechnicKolkataIndia

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