Asparaginase ASN300 – LIVZYM Biotechnology

Livzym enzymes · Acrylamide reduction

Asparaginase ASN300

A food-grade asparaginase that removes the acrylamide precursor before cooking, with no change in taste, odor or texture.

Acrylamide forms in starch-containing foods cooked above 120 °C LIVZYM Asparaginase ASN300 is a food-grade enzyme derived from the fermentation of a microorganism. It converts asparagine into aspartic acid and ammonia, significantly reducing acrylamide formation during high-temperature cooking.

Mode of action

LIVZYM Asparaginase ASN300 is a high-purity asparaginase (E.C. 3.5.1.1) developed to reduce acrylamide formation during cooking. It converts asparagine into aspartic acid and ammonia, preventing acrylamide formation without compromising the taste, odor or texture of the food. The by-products are natural components that do not take part in acrylamide formation.

L‑AsparagineC₄H₈N₂O₃
WaterH₂O
ASN300asparaginase, E.C. 3.5.1.1
L‑Aspartic acidC₄H₇NO₄
AmmoniaNH₃
The precursor is removed before cooking, so far less acrylamide can form.

Application areas

  • French fries and chips
  • Biscuits, crackers and bread
  • Coffee and cereal-based products
  • Baby food

Effective reduction in acrylamide levels

In tests on petit beurre biscuits, acrylamide content decreased significantly with increasing dosages of LIVZYM ASN300.

≈ 75%less acrylamide at 150 ppm
> 85%less acrylamide at 300 ppm
The effect of ASN300 on acrylamide in petit beurre biscuitsAcrylamide falls from about 465 ppb in the control to about 340 ppb at 30 ppm, 165 ppb at 60 ppm, 65 ppb at 150 ppm and 55 ppb at 300 ppm of ASN300. 0 100 200 300 400 500 0 (control): approx. 465 ppb 0 (control) 30: approx. 340 ppb 30 60: approx. 165 ppb 60 150: approx. 65 ppb 150 300: approx. 55 ppb 300 LIVZYM ASN300 dosage (ppm) Acrylamide (ppb)
Acrylamide in petit beurre biscuits (ppb) versus ASN300 dosage (ppm).

Livzym solution

Product Category Activity Physical form Storage
Asparaginase ASN300 Acrylamide reduction min. 3,500 ASNU/g Off-white powder 0–10 °C, tightly sealed

Over 95% of activity is retained after 12 months at 4 °C and about 90% after 6 months at 25 °C. Non-GMO; FSSC 22000, Halal, Kosher, ISO 9001 and ISO 14001 certified.

Activity profiles

Temperature

Activity of ASN300 at different temperatures (37 °C = 100 %)Relative activity rises from about 62 % at 25 °C to 100 % at 37 °C, peaks at about 114 % between 50 and 55 °C, and falls steeply above 60 °C to near zero at 70 °C. optimum 50–55 °C 0% 20% 40% 60% 80% 100% 120% 20 30 40 50 60 70 80 Temperature (°C) Relative activity (%) 37 °C = 100 % 25 °C: 62% 30 °C: 67% 35 °C: 91% 40 °C: 107% 45 °C: 111% 50 °C: 113% 55 °C: 113% 60 °C: 86% 65 °C: 18% 70 °C: 2%

Maximum activity between 50–55 °C; rapidly inactivated above 60 °C (37 °C = 100%).

pH

Activity of ASN300 at different pH (pH 7.0 = 100 %)Relative activity rises from about 40 % at pH 4 to 90 % at pH 5.5, peaks at 100 % around pH 7, stays above 80 % up to pH 8 and declines to about 40 % at pH 10. over 80 % activity, pH 5.5–8.0 0% 20% 40% 60% 80% 100% 120% 3 4 5 6 7 8 9 10 11 pH Relative activity (%) pH 7.0 = 100 % pH 4: 40% pH 4.5: 74% pH 5: 85% pH 5.5: 90% pH 6: 96% pH 6.5: 99% pH 7: 100% pH 7.5: 99% pH 8: 92% pH 8.5: 79% pH 9: 63% pH 9.5: 48%

Highest activity at pH 7.0; over 80% of activity between pH 5.5 and 8.0 (pH 7.0 = 100%).