الفهرس 
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Abstract
L-asparaginase (L-ASNase) (E.C 3.5.1.1) is an enzyme widely distributed among micro-organisms, plants and some animals. It has been widely known for its anti-carcinogenic nature both in food and pharmaceutical industries (Cachumba et al., 2016).
In recent years, L-ASNase has been shown to reduce acrylamide formation in food of high asparagine (Asn) and starch content. L-asparaginase can hydrolyze free L-Asn which is the precursor of carcinogenic acrylamide at the source (El-Naggar and El-Shweihy, 2020; Li et al., 2018). During this process, L-ASNase is treated at a high temperature together with raw food materials; therefore, the enzyme should be capable of withstanding high temperatures. However, the low activity and instability of L-ASNase at high temperatures have restricted its application in food industry.