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- Baking & Non-baking enzymes
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Baking asparaginase for acrylamide reduction
Asparaginase is able to degrade the precursor of acrylamide, asparagine, to prevent the formation of acrylamide during baking or frying of starchy foods, such is in bread making or Frech fries production, and thus greatly reduces the acrylamide level in f
Product comparison reference
price:
yuan
Sample application
Product advantages
Reduce the formation of acrylamide
Healthier products without compromise in quality
Easy use of the product with wide working temperature and pH range
Product overview
Product parameters
Package & Storage
Download PDS(TDS)
Application Area
For acrylamide mitigation in bakery products
Pet food
Baking
Food
Product Description
Sunson Asparaginase
is produced by submerged fermentation of finely selected microbial strain
followed by separation, purification and formulation. It specifically attacks
amido bond in asparagine and transforms the amino acid into aspartic
acid.
During the processing of starch rich foods
(e.g. French fries, puffed food) at high temperature, acrylamide, a potential
carcinogen is produced. Asparaginase is capable of transforming its precursor,
asparagine, blocking the pathway of acrylamide formation, and thus lowering
down acrylamide level.
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Sunson Industry Group Co., Ltd.
Address: Room 1404 (15A04), Building 2, Beichenxinjiyuan, No. 13A, Beiyuan Road, Chaoyang District, Beijing, China
Phone：+86 10 84921916; Mobile: +86 18310169953 (Skype or Wechat)
E-mail：enquiry@sunsonzymes.com
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