Biochemical characterization of a novel l-asparaginase from Bacillus megaterium H-1 and its application in French fries
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- 作者：Sunyan Zhang ; Yajuan Xie ; Chong Zhang ; Xiaomei Bie ; Haizhen Zhao ; Fengxia Lu ; lufengxia@njau.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Zhaoxin Lu ; fmb@njau.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Acrylamide (PubChem CID ; 6579) ; l-Asparagine (PubChem CID ; 6267) ; Isopropyl-beta-D-thiogalactopyranoside (PubChem CID ; 656894) ; Kanamycin (PubChem CID ; 6032) ; Nessler's reagent (PubChem CID ; 24542) ; Trichloroacetic acid (PubChem CID ; 6421) ; Phenylmethanesulfonyl fluoride (PubChem CID ; 4784) ; 2-Mercaptoethanol (PubChem CID ; 1567)
- 刊名：Food Research International
- 出版年：2015
- 出版时间：November 2015
- 年：2015
- 卷：77
- 期：part_P3
- 页码：527-533
- 全文大小：612 K
文摘
A novel ansZ gene encoding lass="smallcaps">l-asparaginase from Bacillus megaterium H-1 (BmAase) was isolated and characterized.
BmAase showed highly specific activity across a wide pH range and significant temperature stability.
BmAase could reduce almost all amount of acrylamide formed during the frying process.