Construction of L-Asparaginase Stable Mutation for the Application in Food Acrylamide Mitigation
Acrylamide, a II A carcinogen, widely exists in fried and baked foods. L-asparaginase can inhibit acrylamide formation in foods, and enzymatic stability is the key to its application. In this study, the <i>Escherichia coli</i> L-asparaginase (ECA) stable variant, D60W/L211R/L310R, was ob...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-05-01
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| Series: | Fermentation |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2311-5637/8/5/218 |