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Asparaginase Effect on Acrylamide Reduction During Food Processing

Torang, Arezo | 2015

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  1. Type of Document: M.Sc. Thesis
  2. Language: Farsi
  3. Document No: 47009 (06)
  4. University: Sharif University of Technology
  5. Department: Chemical and Petroleum Engineering
  6. Advisor(s): Aalemzadeh, Iran; Vossoughi, Manoochehr
  7. Abstract:
  8. In recent year's acrylamide as a suspected substance for tumor growth has been studied. In some researches this topic is mentioned that acrylamide is produced by the reaction of asparagine and natural sugars. This reaction takes place only at very high temperatures during the heating process. The maximum amount of this substance is determined in fried potato products. The purpose of this study was determined to remove and reduce acrylamide formation during frying of potato. Acrylamide production when it was blanching and when it was dipped in the enzyme solution of asparaginase was examined. When potato pieces were placed in a commercial enzyme solution 200 lU/ml, acrylamide formation was reduced up to 40%. When the blanched potato pieces were treated by enzyme activity in the same way, the obtained sample was estimated to have 65% acrylamide less than the previous case. This process was repeated using the enzyme produced by the Biotechnology Center. Reduction in this sample, in the effect of just this enzyme with similar activity, was estimated about 55% and in the effect of both enzyme and blanching in comparison with the samples treated just by blanching was estimated about 40%. Asparaginase enzyme effect on the reduction of acrylamide was studied. The maximum enzyme activity indicated the highest percentage of acrylamide elimination (up to 90%). This process was repeated with the enzyme produced by the Biotechnology Center and the same results were obtained. Acrylamide formation was inhibited up to 70% in the salt solution of calcium chloride. Produced acrylamide at pHs 4, 5, 6 and 7 was estimated, respectively, 401, 1002, 1411 and 3207 μg/kg. The temperatures of 150, 165 and 180°C were studied. By decreasing temperature and frying time, significant effect in reduction of acrylamide has been seen
  9. Keywords:
  10. Acryle Amide ; L-Asparginase Enzyme ; Asparagine Enzyme ; Toxins in Food ; Maillard Reaction

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