Asparaginase – An Enzyme for Acrylamide Reduction in Food Products

Kornbrust, Beate A.; Stringer, Mary A.; Lange, Niels Erik Krebs; Hendriksen, Hanne V.

doi:10.1002/9781444309935.ch4

Cited by 32 publications

(24 citation statements)

References 70 publications

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“…In this plan, signal values are determined for each group of food products. If acrylamide levels of food specified above the signal value are found, food control authorities contact the food producer and start a negotiation on minimization (Kornbrust et al 2010). Attempts to minimize formation of acrylamide in food commonly consist of one or more of three approaches: 1-Elimination of either one or both of the substrates, 2-Modification of processing conditions, and 3-Acrylamide elimination or reduction of food following its formation.…”

Section: Introductionmentioning

confidence: 99%

Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll

Dastmalchi

Razavi

Faraji³

et al. 2015

J Food Sci Technol

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The aim of this study was the evaluation of fermentation by lactic acid bacteria (LAB) contains lactobacillus (L.) casei-casei and L. reuteri on acrylamide formation and physicochemical properties of the Iranian flat bread named, Sangak, and Bread roll. Sangak and Bread roll were made with whole and white wheat flour, respectively. Whole-wheat flour had upper content of protein, sugar, ash, fiber, damaged starch and the activity of amylase than the white wheat flour. After 24 h of fermentation, the pH values of the sourdoughs made from whole-wheat flour (3.00, 2.90) were lower, in compared to sourdoughs prepared from white wheat flour (3.60, 3.58). In addition, in Sangak bread, glucose, and fructose were completely utilized after fermentation, but in bread roll, the reduced sugar levels increased after fermentation and baking that represent microorganisms cannot be activated and utilized sugars. Acrylamide formation was impacted by pH of sourdough and total reducing sugar (r = 0.915, r = 0.885 respectively). Bread roll and Sangak bread were fermented by L. casei-casei contained lowest acrylamide content, in two bread types (219.1, 104.3 μg/ kg respectively). As an important result, the acrylamide content of Sangak bread in all cases was lower than in the Bread roll.

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Section: Introductionmentioning

confidence: 99%

Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll

Dastmalchi

Razavi

Faraji³

et al. 2015

J Food Sci Technol

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“…The impact of different oxygen transfer rates on L‐asparaginase production rate was investigated. The application of asparaginases in food industries for producing acrylamide‐free food is widespread . However, the performance of these enzyme based industries is strongly influenced by temperature mediated enzyme inactivation.…”

Section: Introductionmentioning

confidence: 99%

Performance improvement of Bacillus aryabhattaiITBHU02 for high‐throughput production of a tumor‐inhibitory L‐asparaginase using a kinetic model based approach

Singh

Srivastava

2013

J of Chemical Tech & Biotech

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BACKGROUND: An unstructured model for batch culture production of L-asparaginase by Bacillus aryabhattai ITBHU02, by means of the Luedeking-Piret incorporated logistic equation, was developed explaining the correlation between growth dynamics and enzyme production kinetics with respect to glucose depletion at different levels. The main goal was to build up a means for process optimization, design, control and analysis of L-asparaginase production. Various thermodynamic parameters were estimated to comprehend enzyme stability and affiliated industrial applicability. RESULTS: Specific growth rate maxima were increased with increasing initial glucose concentration, whereas the specific productivity was best supported at a glucose concentration 5.0 g L -1 . The fermentative production of L-asparaginase was greatly influenced by oxygen supply, reaching a maximum level at an aeration rate of 0.6 vvm. The activation energies for growth and death rate were 33. 8±6.0 and 99.8±9.0 kJ mol -1 , respectively, with activation enthalpy values of enzyme formation and thermal deactivation 70.2±9.0 and 46.1±11.0 kJ mol -1 , respectively. CONCLUSION: The economic production of L-asparaginase by B. aryabhattai was achieved efficiently at low glucose concentration and mild aeration. Endogenous metabolism of the strain for L-asparaginase synthesis was thermostable up to 40 • C, which makes the strain commercially important as it can be utilized for cost-effective L-asparaginase production within countries such as India, where 35-40 • C temperatures are quite common.

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“…1,2 Looking to the food industry application, LA reduces the formation of acrylamide in the fried and baked food and hence, reduces the risk of carcinogenicity. 3,4…”

Section: Introductionmentioning

confidence: 99%

L-Asparaginases from Fungi: A Mini Review

Dave¹

2011

JBMOA

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Asparaginase – An Enzyme for Acrylamide Reduction in Food Products

Cited by 32 publications

References 70 publications

Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll

Effect of Lactobacillus casei- casei and Lactobacillus reuteri on acrylamide formation in flat bread and Bread roll

Performance improvement of Bacillus aryabhattaiITBHU02 for high‐throughput production of a tumor‐inhibitory L‐asparaginase using a kinetic model based approach

L-Asparaginases from Fungi: A Mini Review

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