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Asparaginase is an enzyme that breaks down the (free) amino acid asparagine. Specific asparaginases have been developed for food processing, where this enzyme can be used to prevent the formation of acrylamide - a heat generated toxicant classified as a probable carcinogen. Acrylamide can form in many foods (including foods made from potatoes) during heating at high temperature from asparagine in the presence of reducing sugars such as glucose and fructose.

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