Fungal L-asparaginase: Strategies for production and food applications

• Published in: Food research international Vol. 126; p. 108658
• Main Authors: da Cunha, Marília Crivelari, dos Santos Aguilar, Jessika Gonçalves, de Melo, Ricardo Rodrigues, Nagamatsu, Sheila Tiemi, Ali, Faraat, de Castro, Ruann Janser Soares, Sato, Hélia Harumi
• Format: Journal Article
• Language: English
• Published: Canada Elsevier Ltd 01.12.2019
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2019.108658

L-asparaginase (L-asparagine amidohydrolase EC 3.5.1.1) is of great importance in pharmaceutical and food applications. This review aims to describe the production and use of fungal L-asparaginase focusing on its potential as an effective reducer of acrylamide in different food applications. Fungal asparaginases have been used as food additives and have gained importance due to some technical advantages, for example, fungi can grow using low-cost culture mediums, and the enzyme is extracellular, which facilitates purification steps. Research aimed at the discovery of new L-asparaginases, mainly those produced by fungi, have great potential to obtain cheaper enzymes with desirable properties for application in food aiming at the reduction of acrylamide. [Display omitted] •It is the first review on production and applications of fungal L-asparaginase.•Fungal L-asparaginase is a potential reducer of acrylamide in food matrices.•The growing demand may make this enzyme an important input in the enzyme market.