Food Specialties | Home | Insights | Baking

March 15th, 2019

Maximizing enzymatic activity of asparaginase to effectively mitigate acrylamide

Consumers, manufacturers and the media are increasingly focusing 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. Generally, processed foods like bread , snacks and cookies are mentioned as products to watch closely.

Acrylamide is formed when food containing reducing sugars is processed at high temperatures through e.g. baking and roasting. Acrylamide formation is closely 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

Asparaginase enzymes are commonly 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? 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.

 I agree with the User Terms and Conditions which can be found here (mandatory).
DSM will process your personal data entered in this form for the purposes described in DSM's Privacy Policy.