Methods for reducing the level of asparagine in an asparagine-containing food material comprise: (1) heating a asparagine-containing food material； (2) cooling the heated asparagine- containing food material to a temperature of less than about 70° C； and (3) adding an asparagine- reducing enzyme to the cooled asparagine-containing food material. Methods for reducing the level of acrylamide in an asparagine-containing food product comprise: (1) adding an asparagine- reducing enzyme to the cooled asparagine-containing food material； and (2) producing a food product from the treated food material.
