Question

Food Ingredient Structure and Function
(ONPS2553 and ONPS2549)

Note:   
• Complete this form electronically by writing very brief answers which summarise the information available in the resources specified. The boxes will expand as required.
• Remember that, depending upon your enzyme, the sources may not provide information to allow you to complete each section of this form. In such cases simply indicate “no relevant information available” or explain the situation in the space provided.

Name of your allocated enzyme (from the list provided):

What is the “accepted” name of the enzyme (from the official database)?

What is the systematic name?

What is the EC number of the enzyme?

All of the enzymes that have been discovered and characterised catalyse one of only six different broad groups of chemical reactions. These are listed in the table at the right. The number of the class of each enzyme is the first part of the EC number of the enzyme.
To which of the six sub-classes does your enzyme belong?
Primary sub-class of enzyme
1 Oxidoreductases
2 Transferases
3 Hydrolases
4 Lyases
5 Isomerases
6 Ligases

All recognized chemicals have a unique identifier which is widely used to avoid confusion arising because of different names for one compound or enzyme. This is the CAS number (Chemical Abstract Registry number). What is the CAS number of your enzyme?

Briefly describe the reaction catalyzed by your enzyme, including mention of the specificity of the enzyme for different substrates. Write a chemical equation for this reaction. What is/are the substrate(s) of this enzyme?

What is the likely role of this enzyme in food systems?

Is this enzyme an approved food additive in Australia and New Zealand and, if so, does it have an INS number (also called an E number)? (see Food Standards Code Schedule 8 Food additive list)

Is this enzyme permitted for use as a processing aid in Australia and New Zealand? If it is, what sources (animal, plant, microbial) may be used? (Food Standards Code Schedule 18 Processing aids)

Briefly describe the optimal conditions of pH and temperature for one source of this enzyme.

What are the common applications of the enzyme in food processing and what information is available in the Food Additives book on typical usage levels in one type of food?

If you encountered any difficulties in doing this assignment, briefly describe them here.

Solution Preview

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Name of your allocated enzyme (from the list provided):
Asparaginase

What is the “accepted” name of the enzyme (from the official database)?
Asparaginase is accepted name
Other names: asparaginase II; L-asparaginase; colaspase; elspar; leunase; crasnitin; α-asparaginase [1]...

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