L-asparagine is an essential amino acid for cell growth and common constituent of all the proteins. During high temperature food processing it reacts with reducing sugars and leads to acrylamide production through a complex process known as Maillard reaction. L-asparaginase hydrolyses the amine-group of L-asparagine to produce aspartic acid and ammonia. https://www.lightemupsequences.com/deal-find-14K-Gold-plated-Lobster-Closure-Freshwater-Pearl-Bracelet-super-grab/