As a food processing aid Acrylamide is often formed in the cooking of starchy foods. During heating the amino acid<unk> aragine, naturally present in starchy foods, undergoes a process called the Maillard reaction, which is responsible for giving baked or fried foods their brown color, crust, and toasted flavor. Suspected carcinogens such as acrylamide and some heterocyclic amines are also generated in the Maillard reaction. By adding<unk>  before baking or frying the food,<unk> aragine is converted into another common amino acid,<unk> artic acid, and ammonium. As a result,<unk> aragine cannot take part in the Maillard reaction, and therefore the formation of acrylamide is significantly reduced. Complete acrylamide removal is probably not possible due to other, minor<unk> aragine-independent formation pathways. As a food processing aid,<unk> s can effectively reduce the level of acrylamide in a range of starchy foods without changing the taste and appearance of the end product. Pre-treatment of potato slices by<unk>  prior to frying reduced the acrylamide contents in the processed chips up to 81% compared to untreated control. As a drug The rationale behind<unk>  is that it takes advantage of the fact that acute lymphoblastic leukemia cells and some other suspected tumor cells are unable to synthesize the non-essential amino acid<unk> aragine, whereas normal cells are able to make their own<unk> aragine; thus leukemic cells require high amount of<unk> aragine. These leukemic cells depend on circulating<unk> aragine.<unk> , however, catalyzes the conversion of L-asparagine to<unk> artic acid and ammonia. This deprives the leukemic cell of circulating<unk> aragine, which leads to cell death. Enzyme regulation Type I L-asparaginase protein may use the morpheein model of allosteric regulation.
Asparaginase
Xanthine oxidase
Transaminase
Phenylalanine hydroxylase
Thymidine phosphorylase
Galactose-1-phosphate uridylyltransferase
Aldehyde dehydrogenase
Biotinidase