ASPARAGINASE FROM ASPERGILLUS NIGER EXPRESSED IN A. NIGER
New specifications prepared at the 69th JECFA (2008), published in FAO JECFA Monographs 5 (2008). An ADI "not specified" was established at the 69th JECFA (2008).
SYNONYMS Asparaginase II; L-asparaginase; α-asparaginase
SOURCES Asparaginase is produced by submerged fed-batch fermentation of a genetically modified strain of Aspergillus niger which contains the
asparaginase gene derived from A. niger. The enzyme is isolated from the fermentation broth by filtration to remove the biomass and concentrated by ultrafiltration. The enzyme concentrate is subjected to germ filtration and is subsequently formulated and standardized to the desired activity using food-grade compounds.
Active principles Asparaginase
Systematic names and numbers
L-Asparagine amidohydrolase; EC 3.5.1.1; CAS No. 9015-68-3
Reactions catalysed Hydrolysis of L-asparagine to L-aspartic acid and ammonia
Secondary enzyme activities
No significant levels of secondary enzyme activities.
DESCRIPTION Yellow to brown clear liquid or off-white granulates
FUNCTIONAL USES Enzyme preparation.
Used in food processing to reduce the formation of acrylamide from
asparagine and reducing sugars during baking or frying.
GENERAL SPECIFICATIONS
Must conform to the latest edition of the JECFA
General Specifications and Considerations for Enzyme Preparations Used in Food Processing.
