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Construction of L-Asparaginase Stable Mutation for the Application in Food Acrylamide Mitigation

Acrylamide, a II A carcinogen, widely exists in fried and baked foods. L-asparaginase can inhibit acrylamide formation in foods, and enzymatic stability is the key to its application. In this study, the <i>Escherichia coli</i> L-asparaginase (ECA) stable variant, D60W/L211R/L310R, was obtained with...

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Principais autores: Bing Yuan, Pengfei Ma, Yuxuan Fan, Bo Guan, Youzhen Hu, Yan Zhang, Wenli Yan, Xu Li, Yongqing Ni
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-05-01
coleção:Fermentation
Assuntos:
L-asparaginase
stability
mutation
acrylamide
food safety
Acesso em linha:https://www.mdpi.com/2311-5637/8/5/218
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