Enzymatic elimination of acrylamide in potato‐based thermally treated foods

Abstract

Purpose

Acrylamide is a processing chemical contaminant arising from naturally occurring food components during heat treatment. The purpose of this paper is to ascertain and confirm the possibility of its reduction by L‐asparaginase enzyme application.

Design/methodology/approach

As acrylamide itself is formed from amino acid L‐asparagine and reducing saccharides via the Maillard reaction, the elimination of one of these precursors by L‐asparaginase enzyme in raw material leads to the suppression of acrylamide content in a final product.

Findings

The application of L‐asparaginase solution in a simulated potato matrix results in 50‐90 per cent reduction of acrylamide content depending on the conditions (enzyme dosage, time and temperature of incubation). No significant differences in the activities of bacterial‐ and fungal‐originated enzymes are observed. The positive effect of L‐asparaginase application on acrylamide content reduction is confirmed also in raw potato mash as well as in dehydrated potato‐wheat semi‐products for making of fried pancakes. No detrimental sensorial or quality impacts on final products are observed.

Research limitations/implications

A described way of an enzyme application is suitable for homogenised mixtures like batter or mash where the efficiency of enzyme activity in the whole mass is guaranteed.

Practical implications

The elimination of acrylamide content in thermally treated foods without an undesirable impact on quality of products could lead to the noticeable diminution of acrylamide intake from foods.

Originality/value

This procedure diversifies the possibility of the enzyme application from a cereal sector to potato‐based foods.

Citation

Ciesarová, Z., Kukurová, K. and Benešová, C. (2010), "Enzymatic elimination of acrylamide in potato‐based thermally treated foods", Nutrition & Food Science, Vol. 40 No. 1, pp. 55-63. https://doi.org/10.1108/00346651011015926