Asparaginase

Function

The enzyme asparaginase converts asparagine, a building block of proteins, into another natural amino acid known as aspartic acid. 

Asparagine is a precursor of acrylamide. In the process of browning that occurs during the baking, frying and grilling of products made from cereal or potato acrylamides are formed at temperatures higher than 100 degrees Celsius from amino acids and component of sugar. This substance may be carcinogenic and harmful to genes.

Through the addition of the enzyme asparaginase, the production of asparagine during cooking can be suppressed and the acrylamide contane may be reduced by up to ninety per cent. The nutritional value, taste and browning of the product remain unaffected.

Application

To date, asparaginase has been used in the manufacture of cookies and the German biscuit known as Spekulatius. Further possible applications may be found in:

• baked goods ("Knäckebrot" and toast)

• potato product (French fries, fired potatoes, chips)

• snacks (salty snacks, pretzels)

• breakfast cereals

Gene technology

Since 2007, the preparations Acrylaway and PreventASe^TM have been available on the European market.

• PreventASe^TM is manufactured with the aid of the genetically modified mould Aspergillus niger. In addition to other uses, the enzyme is applied in the production of Spekulatius be a German manufacturer.

• Acrylaway is obtained with the aid of the mould Aspergillus oryzae. 

Labelling: labelling of enzymes in regard to their production using GM microorganisms is generally not foreseen in the European Union.