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asparaginase

1 9.3

An enzyme added to foods like dough to reduce a harmful chemical made when cooking

noun
/ˌæspəˈrædʒɪneɪz/

Specialized

: asparaginasa

The bakery added asparaginase to the dough to reduce acrylamide during baking.

Examples

Food scientists applied asparaginase to potato slices before frying to lower harmful chemicals.
Regulators consider labeling products treated with asparaginase as part of safety standards.
The chef uses asparaginase to improve the quality of his dishes.
In food processing, asparaginase is crucial for reducing acrylamide.
The bakery added asparaginase to the dough to reduce acrylamide during baking.
Food scientists applied asparaginase to potato slices before frying to lower harmful chemicals.
In food processing, asparaginase is crucial for reducing acrylamide.

Surface Forms

asparaginase singular

asparaginases plural

Morphology

asparaginase = asparagine (transparent) = asparagin + ase

Formed by the productive biochemical pattern 'substrate name + -ase' (the final -e is dropped), so the enzyme relation is directly inferable.

Etymology

Asparaginase comes from asparagine, an amino acid first found in asparagus, plus the ending -ase, which means 'enzyme'. That's why food makers use asparaginase to break down asparagine in dough or potatoes so less harmful acrylamide forms when they bake or fry.