Biochemical characterization of a novel L-asparaginase from Paenibacillus barengoltzii being suitable for acrylamide reduction in potato chips and mooncakes

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• 作者：Ran Shi¹ ; Yu Liu¹ ; Qing Mu ; Zhengqiang Jiang ; Shaoqing Yang ; ^{ysq@cau.edu.cn}
• 关键词：Paenibacillus barengjkkoltzii ; L-asparaginase ; Characterization ; Acrylamide ; Food safety
• 刊名：International Journal of Biological Macromolecules
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：96
• 期：Complete
• 页码：93-99
• 全文大小：2029 K
• 卷排序：96

文摘

A novel L-asparaginase gene (PbAsnase) from Paenibaeillus barengoltzii was cloned and expressed. The recombinant L-asparaginase (PbAsnase) was purified to homogeneity and characterized. PbAsnase was optimally active at pH 8.5 and 45 °C, respectively. PbAsnase exhibited strict substrate specificity towards L-asparagine. The unique properties may make PbAsnase a good candidate in food safety.