Asparaginase from basidiomycetes

Abstract

An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes . A method for hydrolysing at least one of L-asparagine or L-glutamine. A method for reducing acrylamide formation in a substance comprising L-asparagine is also described.

What is desired to be protected by Letters Patent is set forth in the following claims: 
     
         1 . An asparaginase enzyme obtainable from Basidiomycete. 
     
     
         2 . The asparaginase enzyme of  claim 1 , wherein the Basidiomycete is Basidiomycete  Flammulina velutipes.    
     
     
         3 . An asparaginase enzyme with the amino acid sequence: 
       
         
           
                 
                 
               
                     
                   MKSFALFVPL IVAAVVNSAV VTFSTGLGCN SVSQTYRGNG 
                 
                     
                     
                 
                     
                   NFCADPPGDW SSVGFSEIGG DNRVTVHNQN SCTPASQVGQ 
                 
                     
                     
                 
                     
                   GFGPACWNQG ATKLRSAWVA CPGQRLAENG TIVDDDGAFI 
                 
                     
                     
                 
                     
                   DFA 
                 
             
                
                
                
                
                
                
                
               
            
           
         
       
     
     
         4 . The asparaginase enzyme of  claim 1  in a form selected from the group consisting of a solid, a liquid and an intermediate between a solid and a liquid. 
     
     
         5 . A combination of an asparaginase enzyme of obtainable from Basidiomycete and an exipient selected from the group consisting of lactose, glycerol, and albumin. 
     
     
         6 . A method for hydrolysing at least one of L-asparagine or L-glutamine comprising:
 treating a substance comprising at least one of L-asparagine or L-glutamine with an asparaginase enzyme obtainable from Basidiomycete.   
     
     
         7 . The method of  claim 6 , wherein the substance comprising at least one of L-asparagine or L-glutamine is at least one of a human consumable product or an animal consumable product. 
     
     
         8 . The method of  claim 6 , wherein the substance is selected from the group consisting of beverages, cocoa beans, cheese, coffee beans, confectionery, desserts, dough, dressings, French fries, drinks, meat products, medical supplements, nutritional supplements, pet food, potato chips, sauces, snacks and soups 
     
     
         9 . A method for reducing acrylamide formation in a food substance comprising L-asparagine comprising:
 applying to the food substance comprising L-asparagine an asparaginase enzyme obtainable from Basidiomycete; and   heating the substance comprising L-asparagine.   
     
     
         10 . The method of  claim 9 , wherein the substance is heated to at least 120° C. 
     
     
         11 . The method of  claim 9 , wherein the source of L-asparagine is at least one of a human consumable product or an animal consumable product. 
     
     
         12 . A product obtainable by the method of  claim 6 . 
     
     
         13 . A product obtainable by the method of  claim 9 .