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| Content Provider | PubMed Central |
|---|---|
| Author | Sanghvi, Gaurav Bhimani, Kapil Vaishnav, Devendra Oza, Tejas Dave, Gaurav Prashant, Kunjadia Sheth, Navin |
| Abstract | The use of bacterial l-asparaginase (LA) is one of the alternative approaches for acrylamide reduction in food stuffs as it catalyzes the conversion of l-asparagine to l-aspartic acid and ammonia. In present investigation, purification of extracellular LA from isolate of Bacillus subtilis sp. strain KDPS-1 was carried out by solid state fermentation process. The effects of solid substrates, initial moisture content, moistening agents, temperature, and incubation time on LA production was studied, and the highest asparaginase activity (47 IU/ml) was achieved in the medium having orange peel as substrate. The enzyme was purified to homogeneity by diethylaminoethyl (DEAE) cellulose ion exchange chromatography; with 84.89 % yield and 12.11 fold purity. LA showed stimulant activity against β-mercaptoethanol and was greatly inhibited by Zn2+ and Hg2+ metal ions. Reduction of acrylamide in fried potatoes was detected by high performance liquid chromatography, which showed clear degradation of acrylamide by height and area (%) in the chromatograms of standard sample to that of the test sample. Hydrolysates analysis by high performance thin layer chromatography confirmed the test sample to be LA. |
| Related Links | http://dx.doi.org/10.1186/s40064-016-2159-8 |
| Starting Page | 533 |
| File Format | |
| ISSN | 21931801 |
| e-ISSN | 21931801 |
| Journal | SpringerPlus |
| Volume Number | 5 |
| Language | English |
| Publisher | Springer International Publishing |
| Publisher Date | 2016-12-01 |
| Access Restriction | Open |
| Rights Holder | Springer International Publishing |
| Subject Keyword | Research in Higher Education |
| Content Type | Text |
| Resource Type | Article |
| Subject | Multidisciplinary |
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