Asparaginase from Aspergillus Niger Expressed in A. Niger

Asparaginase is an enzyme that catalyses the hydrolysis of the amino acid L-asparagine to Laspartic acid and ammonia. The asparaginase enzyme described in the DSM’s dossier is intended for use as a processing aid to reduce in food the levels of free L-asparagine, which is a major precursor in the formation of the food contaminant acrylamide. Acrylamide is formed from Lasparagine and reducing sugars in carbohydrate-containing foods that are heated above 120C. Examples of such foods include bread and other baked goods, fried or baked potato products, and reaction flavors. Asparaginase will be added to food prior the heating step. During heating, the enzyme will be denatured and thereby inactivated.