Baking Asparaginase for Acrylamide Reduction
Asparaginase is produced through submerged fermentation of a carefully selected microbial strain, followed by separation, purification, and formulation. This enzyme specifically targets the amide bond in asparagine, converting it into aspartic acid.
During the high-temperature processing of starch-rich foods, such as French fries and puffed snacks, acrylamide—a potential carcinogen—can form. Asparaginase helps mitigate this risk by transforming asparagine, the precursor to acrylamide, thereby blocking its formation and reducing acrylamide levels in the final product.
During the high-temperature processing of starch-rich foods, such as French fries and puffed snacks, acrylamide—a potential carcinogen—can form. Asparaginase helps mitigate this risk by transforming asparagine, the precursor to acrylamide, thereby blocking its formation and reducing acrylamide levels in the final product.
| Supplier | CD BioSciences Bio Sustainable |
|---|---|
| Product # | IE-1231 |
| Pricing | 25 kgs/drum, 1,125 kgs/drum, Inquire |