L-asparaginase from spp.: effects of production process and biochemical parameters.

L-asparaginases prevent the formation of acrylamide, a substance commonly found in foods subjected to heat and that also contains reducing sugars and L-asparagine. This work aimed to select a strain of spp. able to produce L-asparaginase and to optimize the fermentation parameters, the partial purification and biochemical characterization were also performed.

Fungal L-asparaginase: Strategies for production and food applications.

L-asparaginase (L-asparagine amidohydrolase EC 3.5.1.

l-Asparaginase from spp.: production based on kinetics, thermal stability and biochemical characterization.

This study describes the production of native l-asparaginases by submerged fermentation from strains and provides the biochemical characterization, kinetic and thermodynamic parameters of the three ones that stood out for high l-asparaginase production. For comparison, the commercial fungal l-asparaginase was also studied. Both commercial and l-asparaginase from CCT 3940 showed optimum activity and stability in the pH range from 5 to 8 and the asparaginase from LBA 02 was stable in a more alkaline pH range.

Optimization of the enzymatic hydrolysis of rice protein by different enzymes using the response surface methodology.

The optimization of the enzymatic hydrolysis of rice protein was determined using an experimental design tool. The semi-purified protease of LBA 46 and commercial protease Alcalase 2.4 L were used to produce rice hydrolysates using pH values ranging from 6 to 10 and enzyme concentrations varying from 50 to 150 U/mL.

Modification of enzymes by use of high-pressure homogenization.

High-pressure is an emerging and relatively new technology that can modify various molecules. High-pressure homogenization (HPH) has been used in several studies on protein modification, especially in enzymes used or found in food, from animal, plant or microbial resources. According to the literature, the enzymatic activity can be modulated under pressure causing inactivation, stabilization or activation of the enzymes, which, depending on the point of view could be very useful.

Microbial proteases: Production and application in obtaining protein hydrolysates.

The catalytic properties of the proteases have already allowed for their introduction into several industrial processes, such as food, chemical, pharmaceutical, etc. Recent advances in the biotechnology, particularly in the production of protein hydrolysates, have provided an important development of this area. The enzymatic hydrolysis allows for the use of different food protein sources that, after hydrolysis, can be used also as sources of bioactive peptides.