NDLI: Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing

Please wait, while we are loading the content...

Purification and characterization of halo-alkali-thermophilic protease from Halobacterium sp. strain HP25 isolated from raw salt, Lake Qarun, Fayoum, Egypt

Roles of Mn-catalase and a possible heme peroxidase homologue in protection from oxidative stress in Thermus thermophilus

Thermophilic prokaryotic communities inhabiting the biofilm and well water of a thermal karst system located in Budapest (Hungary)

Surface display of the thermophilic lipase Tm1350 on the spore of Bacillus subtilis by the CotB anchor protein

Branched-chain alcohol formation by thermophilic bacteria within the genera of Thermoanaerobacter and Caldanaerobacter

Calcium alginate matrix increases the stability and recycling capability of immobilized endo-β-1,4-xylanase from Geobacillus stearothermophilus KIBGE-IB29

Characterization of a novel thermostable patatin-like protein from a Guaymas basin metagenomic library

Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing

Isolation, characterization, and survival strategies of Thermotoga sp. strain PD524, a hyperthermophile from a hot spring in Northern Thailand

Characterization of recombinant glutathione reductase from the psychrophilic Antarctic bacterium Colwellia psychrerythraea

Anti-bacterial TeNPs biosynthesized by haloarcheaon Halococcus salifodinae BK3

Extremophiles : Volume 19, Issue 3, May 2015

Extremophiles : Volume 19, Issue 2, March 2015

Extremophiles : Volume 19, Issue 1, January 2015

Extremophiles : Volume 18

Extremophiles : Volume 17

Extremophiles : Volume 16

Extremophiles : Volume 15

Extremophiles : Volume 14

Extremophiles : Volume 13

Extremophiles : Volume 12

Extremophiles : Volume 11

Extremophiles : Volume 10

Extremophiles : Volume 9

Extremophiles : Volume 8

Extremophiles : Volume 7

Extremophiles : Volume 6

Extremophiles : Volume 5

Extremophiles : Volume 4

Extremophiles : Volume 3

Extremophiles : Volume 2

Extremophiles : Volume 1

Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing

Content Provider	Springer Nature Link
Author	Zuo, Shaohua Zhang, Tao Jiang, Bo Mu, Wanmeng
Copyright Year	2015
Abstract	Bacterial l-asparaginase catalyzes the hydrolysis of l-asparagine to l-aspartic acid. It is normally used as an antineoplastic drug applied in lymphoblastic leukemia chemotherapy and as a food processing aid in baked or fried food industry to inhibit the formation of acrylamide. The present study demonstrates cloning, expression, and characterization of a thermostable l-asparaginase from Thermococcus zilligii AN1 TziAN1_1 and also evaluates the potential for enzymatic acrylamide mitigation in French fries using this enzyme. The recombinant l-asparaginase was purified to homogeneity by nickel-affinity chromatography. The purified enzyme displayed the maximum activity at pH 8.5 and 90 °C, and the optimum temperature was the highest ever reported. The K m, k cat, and k cat/K m values toward l-asparagine were measured to be 6.08 mM, 3267 s−1, and 537.3 mM−1 s−1, respectively. The enzyme retained 70 % of its original activity after 2 h of incubation at 85 °C. When potato samples were treated with 10 U/mL of l-asparaginase at 80 °C for only 4 min, the acrylamide content in final French fries was reduced by 80.5 % compared with the untreated control. Results of this study revealed that the enzyme was highly active at elevated temperatures, reflecting the potential of the T. zilligii l-asparaginase in the food processing industry.
Starting Page	841
Ending Page	851
Page Count	11
File Format	PDF
ISSN	14310651
Journal	Extremophiles
Volume Number	19
Issue Number	4
e-ISSN	14334909
Language	English
Publisher	Springer Japan
Publisher Date	2015-06-16
Publisher Place	Tokyo
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	l-Asparaginase Thermococcus zilligii Blanching Acrylamide French fries Microbiology Biotechnology Biochemistry Microbial Ecology
Content Type	Text
Resource Type	Article
Subject	Medicine Molecular Medicine Microbiology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

A novel bacterial type II l-asparaginase and evaluation of its enzymatic acrylamide reduction in French fries.

Purification, characterization and kinetic properties of extracellular l-asparaginase produced by Cladosporium sp.

Comment on "The first description of an archaeal hemicellulase: the xylanase from Thermococcus zilligii strain AN1": evidence that the unique N-terminal sequence proposed comes from a maltodextrin phosphorylase

Pcal_1699, an extremely thermostable malate dehydrogenase from hyperthermophilic archaeon Pyrobaculum calidifontis

Architecture and characterization of a thermostable MoxR family AAA+ ATPase from Thermococcus kodakarensis KOD1

L-asparaginase and L-glutaminase from Aspergillus fumigatus WL002: Production and some physicochemical properties

Purification and Characterization of an Extremely Thermostable Cyclomaltodextrin Glucanotransferase from a Newly Isolated Hyperthermophilic Archaeon, a Thermococcus sp.

High level expression and characterization of a thermostable lysophospholipase from Thermococcus kodakarensis KOD1

Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives

Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing

Similar Documents

A novel bacterial type II l-asparaginase and evaluation of its enzymatic acrylamide reduction in French fries.

Purification, characterization and kinetic properties of extracellular l-asparaginase produced by Cladosporium sp.

Comment on "The first description of an archaeal hemicellulase: the xylanase from Thermococcus zilligii strain AN1": evidence that the unique N-terminal sequence proposed comes from a maltodextrin phosphorylase

Pcal_1699, an extremely thermostable malate dehydrogenase from hyperthermophilic archaeon Pyrobaculum calidifontis

Architecture and characterization of a thermostable MoxR family AAA+ ATPase from Thermococcus kodakarensis KOD1

L-asparaginase and L-glutaminase from Aspergillus fumigatus WL002: Production and some physicochemical properties

Purification and Characterization of an Extremely Thermostable Cyclomaltodextrin Glucanotransferase from a Newly Isolated Hyperthermophilic Archaeon, a Thermococcus sp.

High level expression and characterization of a thermostable lysophospholipase from Thermococcus kodakarensis KOD1

Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives

Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during French fries processing