https://video.igem.org/videos/watch/463a654a-4bdc-43ee-8f8a-91c6799f1ab1 Title: Degradation of Acrylamide in High-Temperature-Processed Foods Using Immobilized Dual-Enzyme Systems Description: Acrylamide, a probable human carcinogen, is widely produced in thermally processed foods via the Maillard reaction between asparagine and reducing sugars. Natural enzymes suffer from low thermostability and fail to work efficiently under high-temperature food processing conditions. To solve this and the limitations of single-enzyme approaches and high costs, we build an immobilized dual-enzyme system of L-asparaginase and glucose oxidase. LEA peptides are applied to greatly boost enzyme thermostability, and food-grade crosslinkers enable co-immobilization to remove two key precursors. This eco-friendly, recyclable solution effectively reduces acrylamide in fried and baked foods and improves public food safety. Wiki | Official Page Sat, 29 Aug 2026 17:16:35 GMT https://validator.w3.org/feed/docs/rss2.html PeerTube - https://video.igem.org https://video.igem.org/client/assets/images/icons/icon-1500x1500.png https://video.igem.org/videos/watch/463a654a-4bdc-43ee-8f8a-91c6799f1ab1 All rights reserved, unless otherwise specified in the terms specified at https://video.igem.org/about and potential licenses granted by each content's rightholder.