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.