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在L-阿斯巴拉金酶酶生产和配方开发中取得的最新进展,用于在食品加工过程中减少烯胺

Arindam Jana1,2, Soumyajit Biswas1, Ritu Ghosh1,3

  • 1Infection and Epigenetics Laboratory, School of Biotechnology, Kalinga Institute of Industrial Technology, Bhubaneswar 751024, Odisha, India.

Food chemistry: X
|January 6, 2025
PubMed
概括

酶L-氨酸酶显著降低了食品加工副产品烯胺的80%以上. 进一步的研究重点是成本效益高的生产和稳定的配方,以便在食品工业中广泛应用.

关键词:
食品中的烯胺含量减少烯胺的减少阿斯巴拉金酶的活性.酶配方中的酶配方在L-asparaginase的使用中.

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