Negative for hydrolysis of gelatin, starch, chitin, aesculin, xanthine, hypoxanthine and Tween 80.

[1] The halotolerant Cobetia amphilecti AMI6 produces glutaminase-free L-asparaginase (CobAsnase) with a molecular mass of 37 kDa on SDS-PAGE.

The purified enzyme exhibits optimum activity at pH and temperature of 7.0 and 60 °C, respectively, with obvious thermal stability.

It exhibits strict substrate specificity towards L-asparagine with no detectable activity on L-glutamine.

Pre-treatment of potato slices by CobAsnase prior to frying reduced the acrylamide contents in the processed chips up to 81% compared with untreated control.