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Aim To test the influence of humble leadership, job embeddedness and affective commitment on the voice behaviour of nurses. Background A nurse's voice behaviour is regarded as an important measure to identify and solve problems in medical institutions, and improve patients' satisfaction. It is urgent to pay sufficient attention to nurses' advice to determine which factors can stimulate enthusiasm in this area. Methods This study is a cross‐sectional study involving 598 nurses. Results The results showed that humble leadership, job embeddedness, affective commitment and voice behaviour were significantly positively correlated. Job embeddedness played a partial mediating role in humble leadership and affective commitment; meanwhile, affective commitment also partially mediated the influence of job embeddedness on voice behaviour. Conclusions Humble leadership was the key to improve the voice behaviour of nurses; as a mediating mechanism, job embeddedness and affective commitment further explained how humble leadership promoted the voice behaviour of nurses. Implications for Nursing Management The effects of humble leadership, job embeddedness and affective commitment to voice behaviour could be used to guide the management of clinical nurses. In particular, the humble leadership style perceived by nurses and the enhanced emotional connection with the organisation would contribute to the generation of voice behaviour.

L-asparaginase (E.C.3.5.1.1) hydrolyzes L-asparagine to L-aspartic acid and ammonia, which has been widely applied in the pharmaceutical and food industries. Microbes have advantages for L-asparaginase production, and there are several commercially available forms of L-asparaginase, all of which are derived from microbes. Generally, L-asparaginase has an optimum pH range of 5.0–9.0 and an optimum temperature of between 30 and 60 °C. However, the optimum temperature of L-asparaginase from hyperthermophilic archaea is considerable higher (between 85 and 100 °C). The native properties of the enzymes can be enhanced by using immobilization techniques. The stability and recyclability of immobilized enzymes makes them more suitable for food applications. This current work describes the classification, catalytic mechanism, production, purification, and immobilization of microbial L-asparaginase, focusing on its application as an effective reducer of acrylamide in fried potato products, bakery products, and coffee. This highlights the prospects of cost-effective L-asparaginase, thermostable L-asparaginase, and immobilized L-asparaginase as good candidates for food application in the future.

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