ASPARAGINASE OBTAINED FROM ASPERGILLUS NIGER, POLYNUCLEOTIDE, VECTOR, HOST-CELL, PROCESS FOR THE PRODUCTION OF FOOD PRODUCT AND FOOD PRODUCT

摘要

The present group of inventions relates to biotechonological subjects used in food industry for preventing formation of acrylamide in food products. The problem is solved by introducing into a food product a new enzyme asparaginase isolated from Aspergillus niger and having amino acid sequence SEQ ID NO: 3, or asparaginase, sequence of which homologous to said at least about 80%. Process for the production of a food product involving at least one heating step, comprising adding said asparaginase to an intermediate form of said food product, whereby the enzyme is added prior to said heating step in an amount that is effective in reducing the level of amino acids that are present in said intermediate form of said food product which amino acids are involved in the formation of acrylamide during said heating step.