How to reduce acrylamide by maximizing the enzymatic activity of asparaginase

Consumers, manufacturers and the media, alike, are increasingly focused on food safety and incidents receive intense media attention. The formation of acrylamide in a variety of processed foods is part of this attention and a growing health concern. But how can manufacturers reduce acrylamide in foods like snacks, cookies, and infant nutrition? 

Acrylamide is formed when food containing reducing sugars is processed at high temperatures and is related to the desired browning effect; the Maillard reaction. This occurs between reducing sugars and free amino acids. When the amino acid is free asparagine, a minor side-reaction occurs leading to the formation of acrylamide.

The three factors determining enzymatic reaction

Asparaginases are commonly, and effectively, added to food items to reduce the formation of acrylamide but there are three factors that determine the speed of the enzymatic process, these are: the presence of substrate, the water content and the mixing regime. 

"The presence of substratewater content and mixing regime determine the speed of the enzymatic process."

But what is the optimal balance between these three to effectively reduce acrylamide? Download our paper so that you can learn more about it.

Download Technical Paper

This paper explains the process of maximizing enzymatic activity of asparaginase and reviews specific applications to explain the optimal combination of the presence of substrate, water content and the degree of mixing, for lowering acrylamide in baked goods.

Published on

16 January 2020