期刊
BIORESOURCE TECHNOLOGY
卷 125, 期 -, 页码 11-16出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.biortech.2012.08.086
关键词
Fermentation; L-Asparaginase; L-Asparagine; Polyacrylamide-degradation; Low glutaminase
资金
- Council of Scientific and Industrial Research (CSIR), New Delhi
L-Asparaginase has potential as an anti-cancer drug and for prevention of acrylamide formation in fried and baked foods. Production of the enzyme by Bacillus licheniformis (RAM-8) was optimized by process engineering using a statistical modeling approach and a maximum yield of 32.26 IU/ml was achieved. The L-asparaginase exhibited glutaminase activity of only 0.8 IU/ml and would therefore be less prone to cause the side effects associated with asparaginase therapy compared to enzyme preparations with higher glutaminase activities. When production was carried out in a 30-L bioreactor, enzyme production reached 29.94 IU/ml in 15 h. The enzyme inhibited poly-acrylamide formation in 10% acrylamide solution and reduced acrylamide formation in fried potatoes by 80%. (C) 2012 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据