Potatoes (variety Bintje, 79 g/100 g of wet weight, length >13 cm) and vegetable oil (Fritao, Denmark) were the raw
materials. Potatoes stored at 8 C and 95% of relative humidity were washed and peeled in an industrial peeler
IMC (model M591E4, England). Strips of cross sections of 0.8 0.8 cm2 were cut from the pith of the parenchymatous
region of potato tubers. A ruler and a knife were used to provide strips with a length of 5 cm. Asparaginase enzyme was given by Novozymes A/S. This enzyme has a molecular weight of approximately 36,000 Da, optimum temperature and pH of 60 C and 7.0, respectively. Its activity ranges between pH 5 and 9.