Vedecký časopis

45 2006

Journal of Food and Nutrition Research
Súhrny čísla 4 / 2006

Impact of L-asparaginase on acrylamide content in potato product
Journal of Food and Nutrition Research, 45, 2006, č. 4, s. 141-146

Zuzana Ciesarova, VÚP Food Research Institute, Priemyselná 4, SK-824 75 Bratislava, Slovakia. E mail: ciesarova@vup.sk

Súhrn: The impact of L-asparaginase on the acrylamide content reduction after high heat treatment in a model system as well as in potato based material was investigated. The application of different amounts of enzyme at two temperatures (20 °C and 37 °C, resp.) were compared in a system simulating the composition of raw potatoes and subsequently in fresh and stored potatoes, respectively, and also in dried potato products. It was found out that the addition of as little as 0.2 units of lyophilized enzyme per 1 g of fresh potato mash resulted in approximately 50% reduction of acrylamide content. A larger amount of enzyme (1 U.g-1) and higher incubation temperature (37 °C) of fresh potato sample with enzyme to still more suppression of acrylamide production (up to 97%) when exposed to the same heat regimen (180 °C, 20 min). In the case of potatoes stored at 4 °C, acrylamide content 4 times higher than in fresh potatoes was observed. The addition of enzyme (2 U.g-1) and the following incubation of the mixture at 37 °C for 30 min led to 70% reduction of acrylamide content. A sufficient mitigation of acrylamide content (90–97%) was achieved also in products prepared from dried potato powder treated by L-asparaginase.

Kľúčové slová: acrylamide; L-asparaginase; Maillard reaction products; potato; mitigation of acrylamide

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