Enzymatic elimination of acrylamide in potato-based thermally treated foods.

摘要

Acrylamide is a chemical contaminant arising from naturally occurring food components during heat treatment. It is formed from the amino acid L-asparagine and reducing saccharides via the Maillard reaction; thus, the elimination of 1 of these precursors by L-asparaginase in raw material leads to the suppression of acrylamide content in a final product. This study sought to ascertain and confirm the possibility of acrylamide reduction by L-asparaginase application in thermally treated potato-based foods. Application of L-asparaginase solution in a simulated potato matrix reduced acrylamide concn. by 50-90%, depending on the conditions (enzyme dosage, time and temp. of incubation). No significant differences in the activities of bacterial- and fungal-originated enzymes were observed. This positive effect of L-asparaginase on acrylamide was confirmed in raw potato mash as well as in dehydrated potato-wheat semi-products for making of fried pancakes. No detrimental sensorial or quality impacts on the final products were observed.