Characterization of a Novel L-Asparaginase from <i>Mycobacterium gordonae</i> with Acrylamide Mitigation Potential

L-asparaginase (E.C.3.5.1.1) is a well-known agent that prevents the formation of acrylamide both in the food industry and against childhood acute lymphoblastic leukemia in clinical settings. The disadvantages of L-asparaginase, which restrict its industrial application, include its narrow range of...

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Bibliographic Details

Published in:	Foods
Main Authors:	Huibing Chi, Meirong Chen, Linshu Jiao, Zhaoxin Lu, Xiaomei Bie, Haizhen Zhao, Fengxia Lu
Format:	Article
Language:	English
Published:	MDPI AG 2021-11-01
Subjects:	L-asparaginase acrylamide <i>Mycobacterium gordonae</i> thermal stability
Online Access:	https://www.mdpi.com/2304-8158/10/11/2819