Algal L– asparaginase: Antioxidant activity, mitigation of acrylamide in fried potato chips, sensory quality and immobilization

It was concluded that the pre-treated of potato's with chitosan-immobilized asparaginase is an effective method for mitigation of acrylamide. The higher affinity immobilized l-ASase on chitosan was confirmed, and could be a applied as a cost-effective tool for subsequent use in the therapeutic and in heat food industries sectors.