Development of L Asparaginase to Reduce the Acrylamide Content in Fried Food Products

Abstract

L-asparaginase is one of the important commercial enzymes having several applications in food and pharmaceutical industry. The most common use of asparaginases is as a processing aid in the manufacture of food. Marketed under the brand names Acrylaway and PreventASe, asparaginases are used as a food processing aid to reduce the formation of acrylamide, a suspected carcinogen, in starchy food products such as snacks and biscuits. Based on its importance, the present research was aimed to isolate and purify L-asparaginase from Streptococcus thermophilus. The Bacteria was screened for L-asparaginase production qualitative and quantitative manner. L-asparaginase activity of bacteria was detected on the basis of formation of pink colour around the colony. L-asparaginase producers were characterized by morphological and biochemical studies. Further quantitative assay was done to check the activity of the enzyme. The activity was found to be 0.380 IU/ml.