ReviewFood chemistry: X2025
Recent advances in L-Asparaginase enzyme production and formulation development for acrylamide reduction during food processing.
Review in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 13 papers.
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Who cites it
13 citing papers in PubMed.
- L-asparaginase by filamentous fungi and yeasts from lichens and soils across maritime Antarctic islands.Extremophiles : life under extreme conditions · 2026Article
- Efficient acrylamide adduct formation suggests dual applications of ReAIV L-asparaginase.Amino acids · 2026Article
- Pleurotus ostreatus L-asparaginase's use in food safety and biotechnology: from processing assistance to bioactive agent.Microbial cell factories · 2026Article
- Current Progress and Future Directions of Enzyme Technology in Food Nutrition: A Comprehensive Review of Processing, Nutrition, and Functional Innovation.Foods (Basel, Switzerland) · 2026Review
- L‒asparaginase activity in some endophytic fungi: Glutaminase‒free and low urease co‒activities.PloS one · 2026Article
- Mitigating acrylamide formation using agrifood waste materials: A concise review.Food chemistry: X · 2025Review
- Characterization and bioactivities of glutaminase-free L-asparaginase from Salinicola acorporae S4-41.Microbial cell factories · 2025Article
- L-asparaginase: a review of microbial production and protein engineering with translational applications for oncology and food safety.World journal of microbiology & biotechnology · 2025Review
- Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products.Foods (Basel, Switzerland) · 2025Review
- Probing the Active Site of Class 3 L-Asparaginase by Mutagenesis: Mutations of the Ser-Lys Tandems of ReAV.Biomolecules · 2025Article
- Exploring Formation and Control of Hazards in Thermal Processing for Food Safety.Foods (Basel, Switzerland) · 2025Review
- L-asparaginase from the mangrove endophyteToxicology research · 2025Article
- Enzyme-Based Anti-Inflammatory Therapeutics for Inflammatory Diseases.Pharmaceutics · 2025Review
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
L-asparagine is an essential amino acid for cell growth and common constituent of all the proteins. During high temperature food processing it reacts with reducing sugars and leads to acrylamide production through a complex process known as Maillard reaction. L-asparaginase hydrolyses the amine-group of L-asparagine to produce aspartic acid and ammonia. L-asparaginase pre-treatment of potato led to more than 80 % reduction of acrylamide content in foods like french fries, potato chips and in flour-dough based products. New cost-effective strategies for large scale L-asparaginase production and diverse types of formulations will be needed to successfully integrate L-asparaginase in food processing. Here we comprehensively review the recent developments in enzyme production to enhance the yield, activity and specificity of L-asparaginase. Novel liquid and lyophilized formulations are developed to enhance stability and activity of the enzyme under different conditions. These developments present a promising approach to enzymatically mitigate acrylamide formation during food processing.
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