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Biological Removal of Acrylamide Produced During the Baking Process

Matouri, Mashaer | 2015

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  1. Type of Document: M.Sc. Thesis
  2. Language: Farsi
  3. Document No: 47521 (06)
  4. University: Sharif University of Technology
  5. Department: Chemical and Petroleum Engineering
  6. Advisor(s): Alemzadeh, Iran
  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. In this study, a response surface methodology (RSM) 5-level-3-factor face centre central-composite design (FCCCD) was applied to envestigate the effects of asparaginase (300-900 U/kg of flour), baking temperature (230-280 °c) and baking time (13-16 min) on acrylamide (AA) formation in yeast-leavened wheat bread and interaction between these variables. Added asparaginase showed a reducing effect on AA (p<0.001). Formation acrylamide in breads were baked by addind different concentrations of asparaginase reduced up to 75%. Baking temperature significantly increased the AA content in bread (p<0.001). A strong correlation was found between the baking temperature and acrylamide formation. Baking time and its interaction with asparaginase had a low but significant reducing effect on AA concentration in bread. The optimum conditions to obtain the minimum AA ( 204.282 µg/kg) is met when a bread is baked with added 752.15 U/kg of asparaginase for 14.55 min at 245.71 °c
  9. Keywords:
  10. Toxins in Food ; Maillard Reaction ; Acryle Amide ; Asparagine Enzyme ; Bioelimination ; Asparaginase Enzyme

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