Thermal Stability Enhancement of L-Asparaginase from <i>Corynebacterium glutamicum</i> Based on a Semi-Rational Design and Its Effect on Acrylamide Mitigation Capacity in Biscuits

Acrylamide is present in thermally processed foods, and it possesses toxic and carcinogenic properties. L-asparaginases could effectively regulate the formation of acrylamide at the source. However, current L-asparaginases have drawbacks such as poor thermal stability, low catalytic activity, and po...

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Bibliographic Details

Published in:	Foods
Main Authors:	Huibing Chi, Qingwei Jiang, Yiqian Feng, Guizheng Zhang, Yilian Wang, Ping Zhu, Zhaoxin Lu, Fengxia Lu
Format:	Article
Language:	English
Published:	MDPI AG 2023-12-01
Subjects:	<i>Corynebacterium glutamicum</i> L-asparaginase thermal stability consensus design acrylamide biscuits
Online Access:	https://www.mdpi.com/2304-8158/12/23/4364