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Covalent Immobilization of L-Asparaginase and Optimization of Its Enzyme Reactor for Reducing Acrylamide Formation in a Heated Food Model System

Acrylamide is a potent carcinogen and neurotoxin that is mainly formed by the Maillard reaction of asparagine with starch at high temperatures. In this work, a food safety immobilization system for L-asparaginase (L-ASNase) consisting of food-grade agarose (Aga) spheres and N-hydroxysuccinimide este...

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Detalles Bibliográficos
Autores principales:	Li, Ran, Zhang, Zehua, Pei, Xiaomei, Xia, Xiaole
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2020
Materias:	Bioengineering and Biotechnology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7593842/ https://www.ncbi.nlm.nih.gov/pubmed/33178677 http://dx.doi.org/10.3389/fbioe.2020.584758

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