ASPARAGINASE FROM ASPERGILLUS ORYZAE EXPRESSED IN A. ORYZAE
New specifications prepared at the 68th JECFA (2007) and published in FAO JECFA Monographs 4 (2007). An ADI "not specified" was
established at the 68th JECFA (2007).
SYNONYMS Asparaginase
SOURCES Asparaginase is produced by submerged fed-batch fermentation of a genetically modified strain of Aspergillus oryzae which has a reduced capability for producing secondary metabolites and contains the asparaginase gene derived from A. oryzae. The enzyme is isolated
from the fermentation broth by filtration to remove the biomass and concentrated by ultrafiltration and/or evaporation. The residual production microorganism is removed from the enzyme concentrate by germ filtration. The final product is formulated using food-grade stabilizing and preserving agents and standardized to the desired activity.
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 Light brown liquid
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.
