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.
But what is the optimal balance between these three? Download our paper so that you can learn more about it.
March 20th, 2019
February 18th, 2019