Abstract
It has been reported that acrylamide, a potential carcinogen, is formed from the reaction of L-asparagine (L-Asn) and reducing sugars contained in foods during heating processes and free asparagine is a limiting factor for acrylamide formation. It has been reported that potato products such as potato chips, which are made through heating processes, contain high levels of acrylamide. To decrease the amount of L-Asn in potatoes using L-asparaginase, effective treatment conditions of sliced potatoes with the enzyme have been investigated. By treating sliced potatoes with Bacillus subtilis L-asparaginase II (BAsnase; 4 U/g potato), appriximately 40 % of L-Asn in the sliced potatoes was converted into L-aspartic acid (L-Asp). To make this enzyme more effective, prior to enzymatic treatment, sliced potatoes were freeze-thawed, dried at 90 °C for 20 min, and vacuum treated for 10 min under decompressed condition, resulting in the hydrolysis of approximately 90 % of L-Asn to L-Asp. The acrylamide content of BAsnase-treated fried potato chips decreased to below 20 % of that of BAsnase-untreated fried potato chips. Treatment conditions examined in this study were found to be effective to suppress the formation of acrylamide in fried potato chips.
Highlights
We reported the cloning of ansA and ansZ and the characterization of their products corresponding to L-asparaginase I and L-asparaginase II, respectively (Yano et al 2008; Onishi et al 2011; Jia et al 2013), indicating that L-asparaginases from B
This paper describes and discusses the application of B. subtilis L-asparaginase II (BAsnase) to fried potato chips production
Since the high levels of acrylamide in heat-processed food products were discovered in 2002, mechanism of acrylamide formation during food processing and effective treatment for mitigation of acrylamide have been the focus of intense research interest
Summary
A mechanism of acrylamide formation by the reaction of asparagine and a carbonyl-containing compound, such as reducing sugars, at typical cooking temperatures has been proposed (Zyzak et al 2003; Yaylayan et al 2003; Becalski et al 2003). Both cereal- and potato-based food products that have been prepared via heating processes contain high amounts of acrylamide (30–5,600 ng/g) (Tareke et al 2002; Becalski et al 2003; Tsutsumiuchi et al 2004). Few studies have reported the use of microbial asparaginases in the food industry
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