Anais do Simpósio Nacional de Bioprocessos
XXII National Bioprocesses Symposium (SINAFERM) XIII Enzymatic Hydrolysis of Biomass Symposium (SHEB)

L-asparaginase is an enzyme used in foods for the reduction of acrylamide. This work aimed to produce L-asparaginase in submerged fermentation using the Aspergillus niger IOC 0203 for further purification and characterization. The enzyme was purified using ultrafiltration membrane of 30 KDa and Sephadex G100 molecular exclusion column showing a purification factor of 2.49 and specific activity of 2304.18 U/mg. The purified enzyme presented optimum activity at pH of 7 and 50 °C. Regarding the stability, the enzyme presented thermal stability at 40 °C for 1 h and in the pH range between 4-6 for 1h. The Km and Vmax of the partially purified enzyme were 3.69 mM and 384.61 (U/mL), respectively. The enzyme has potential for application in the food industry to reduce the content of acrylamide.