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Production, biochemical characterization and application of fungal L-asparaginase

Grant number: 12/24046-7
Support Opportunities:Regular Research Grants
Duration: April 01, 2013 - March 31, 2015
Field of knowledge:Agronomical Sciences - Food Science and Technology
Principal Investigator:Hélia Harumi Sato
Grantee:Hélia Harumi Sato
Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
Associated researchers:Fernanda Furlan Gonçalves Dias

Abstract

Maillard reactions are responsible for the formation of color and flavor compounds in fried or baked starchy products. The same reactions that make these foods tasty and attractive result in the formation of acrylamide, a potential human carcinogen. The most effective methods to prevent the formation of acrylamide are based on the removal of the precursors, particularly the amino acid L-asparagine. This amino acid can be removed by L-asparaginase, an enzyme capable of selectively hydrolyzing asparagine resulting in the formation of aspartic acid and ammonia. L-asparaginase was approved for food use by FAO (Food and Agriculture Organization of the United Nations) in 2006. Since then, the number of studies on applying this enzyme in different food matrices to reduce acrylamide has increased several folds. Such studies have shown that L-asparaginase is capable of reducing the amount of acrylamide formed by 90%, without causing changes in the color, taste or texture of the food products. Thus, this project aims to select an L-asparaginase-producing fungal strain, optimize its production, purify and biochemically characterize it and study its application in French fries. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
GONCALVES DIAS, FERNANDA FURLAN; BOGUSZ JUNIOR, STANISLAU; HANTAO, LEANDRO WANG; AUGUSTO, FABIO; SATO, HELIA HARUMI. Acrylamide mitigation in French fries using native L-asparaginase from Aspergillus oryzae CCT 3940. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 76, n. B, SI, p. 222-229, . (12/24046-7)
GONCALVES DIAS, FERNANDA FURLAN; DOS SANTOS AGUILAR, JESSIKA GONCALVES; SATO, HELIA HARUMI. L-Asparaginase from Aspergillus spp.: production based on kinetics, thermal stability and biochemical characterization. 3 BIOTECH, v. 9, n. 7, . (12/24046-7)
GONCALVES DIAS, FERNANDA FURLAN; DOS SANTOS AGUILAR, JESSIKA GONCALVES; SATO, HELIA HARUMI. L-Asparaginase from Aspergillus spp.: production based on kinetics, thermal stability and biochemical characterization. 3 BIOTECH, v. 9, n. 7, p. 10-pg., . (12/24046-7)

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