Huibing Chi, Xiaoyu Zhu, Juan Shen, Zhaoxin Lu, Fengxia Lu, Yunbin Lyu, Ping Zhu
Acrylamide alleviation in food has represented as a critical issue due to its neurotoxic effect on human health. L-Asparaginase (ASNase, EC 3.5.1.1) is considered a potential additive for acrylamide alleviation in food. However, low thermal stability hinders the application of ASNase in thermal food processing. To obtain highly thermal stable ASNase for its industrial application, a consensus-guided approach combined with site-directed saturation mutation (SSM) was firstly reported to engineer the thermostability of Mycobacterium gordonae L-asparaginase (GmASNase)...
February 27, 2023: Applied Microbiology and Biotechnology