METHOD FOR ENHANCEMENT OF ACTIVITY OF ASPARAGINASE IN SOLUTION Russian patent published in 2012 - IPC A23L1/15 C02F1/42 C02F1/44 C02F1/58 C02F1/74 C12N9/82 

FIELD: food industry.

SUBSTANCE: invention is intended for usage in food industry, in particular, for reduction of asparagine content in drinking water used in food products preparation. The method for enhancement of the activity of asparaginase in a solution involves stages whereat one purifies drinking water to produce purified water with content of chlorine manifesting oxidising properties being less than nearly 0.5 ppm and mixes asparaginase with the said purified water to produce an asparaginase solution. The method ensures residual activity of the asparaginase enzyme equal to at least nearly 80% during and at least 30 minutes after the enzyme addition into drinking water. The system for production of a stable solution of the asparaginase enzyme contains a drinking water source, an asparaginase source, a system for drinking water purification, a delivery system allowing to mix purified drinking water and asparaginase.

EFFECT: invention ensures reduction of the content of acrylamide resulting from thermal treatment of food products.

15 cl, 2 dwg, 15 tbl, 7 ex