Effect of formulation on the capacity of l-asparaginase to minimize acrylamide formation in short dough biscuits

被引:44
作者
Anese, Monica [1 ]
Quarta, Barbara [1 ]
Peloux, Lucie [1 ]
Calligaris, Sonia [1 ]
机构
[1] Univ Udine, Dipartimento Sci Alimenti, I-33100 Udine, Italy
关键词
Acrylamide; Asparaginase; Biscuits; Food composition; Matrix structure; OIL-WATER GELS; MAILLARD REACTION; FOOD-PRODUCTS; MITIGATION; MODEL; MICROREACTORS; REDUCTION; SYSTEMS; IMPACT;
D O I
10.1016/j.foodres.2011.06.025
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The influence of the matrix composition and structure on the capacity of asparaginase to reduce acrylamide formation in biscuits was studied. In particular, formulations differing for water (10 to 20% on total weight) and fat (0 to 15% on total weight) content, fat type (margarine, palm oil) and lipid phase distribution were considered. In the latter case, palm oil was substituted with a monoglyceride-palm oil-water gel (hydrogel). The results showed that high water contents, by favoring precursor mobility, promoted acrylamide formation as well as the enzyme capability of reducing the toxic molecule levels in the final product. On the contrary, the presence of fat significantly reduced acrylamide development and enzyme activity as compared with the fat free formulation. It can be hypothesized that the presence of fat would hamper the interaction between the precursors in the aqueous phase, leading to lower amounts of acrylamide. By substituting fat with hydrogel, the biscuit behaved as a fat free system, where acrylamide formation as well as its reduction by means of asparaginase activity was higher than in the fat-containing biscuits. It is likely that the inclusion of palm oil in the dough through the hydrogel modified the system morphology, thus not hampering the encounter among reactants and consequently favoring acrylamide formation. (C) 2011 Elsevier Ltd. All rights reserved.
引用
收藏
页码:2837 / 2842
页数:6
相关论文
共 50 条
[41]   Microbial production of L-asparaginase and its immobilization on chitosan for the mitigation of acrylamide in heat processed carrot slices [J].
Aiswarya, R. ;
Baskar, G. .
INDIAN JOURNAL OF EXPERIMENTAL BIOLOGY, 2018, 56 (07) :504-510
[42]   Microbial L-asparaginase for Application in Acrylamide Mitigation from Food: Current Research Status and Future Perspectives [J].
Jia, Ruiying ;
Wan, Xiao ;
Geng, Xu ;
Xue, Deming ;
Xie, Zhenxing ;
Chen, Chaoran .
MICROORGANISMS, 2021, 9 (08)
[43]   Acrylamide mitigation in foods using recombinant L-asparaginase: An extremozyme from Himalayan Pseudomonas sp. PCH182 [J].
Patial, Vijeta ;
Kumar, Virender ;
Joshi, Robin ;
Gupta, Mahesh ;
Singh, Dharam .
FOOD RESEARCH INTERNATIONAL, 2022, 162
[44]   A novel bacterial type II L-asparaginase and evaluation of its enzymatic acrylamide reduction in French fries [J].
Sun, Zhibin ;
Qin, Ran ;
Li, Ding ;
Ji, Kai ;
Wang, Ting ;
Cui, Zhongli ;
Huang, Yan .
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2016, 92 :232-239
[45]   Sodium tripolyphosphate is a non-toxic and economic alternative to glutaraldehyde for preparation of L-asparaginase CLEAs to reduce acrylamide in potato fries [J].
Danait-Nabar, Saaylee ;
Gharat, Krushna ;
Singhal, Rekha S. .
FOOD CHEMISTRY, 2025, 472
[46]   Purification and characterization of glutaminase and urease-free L-asparaginase from Bacillus atrophaeus with acrylamide reduction potential [J].
Ozdal, M. ;
Gulmez, O. ;
Gokce, E. ;
Algur, O. F. .
INTERNATIONAL JOURNAL OF BIOLOGY AND CHEMISTRY, 2024, 17 (01) :13-22
[47]   Genipin crosslinked L-asparaginase CLEAs effectively mitigate acrylamide in deep-fried sweet potato chips [J].
Danait-Nabar, Saaylee ;
Singhal, Rekha S. .
FOOD BIOSCIENCE, 2024, 60
[48]   Effect of chemical modification with carboxymethyl dextran on kinetic and structural properties of L-asparaginase [J].
Chahardahcherik, Marjan ;
Ashrafi, Mahboobeh ;
Ghasemi, Younes ;
Aminlari, Mahmoud .
ANALYTICAL BIOCHEMISTRY, 2020, 591
[49]   Potential of Hyperthermophilic L-Asparaginase from Thermococcus sibiricus to Mitigate Dietary Acrylamide Assessed Using a Simplified Food System [J].
Dumina, Maria ;
Kalinin, Stanislav ;
Zhdanov, Dmitry .
FOODS, 2025, 14 (10)
[50]   Production and purification of glutaminase free L-asparaginase from Lysinibacillus fusiformis and its appraisal in acrylamide mitigation of starchy foods [J].
Gehlot P. ;
Kumar M. ;
Pareek N. .
Materials Today: Proceedings, 2022, 69 :64-73