NDLI: Reduction of Acrylamide Formation in Sweet Bread with l-Asparaginase Treatment

Content Provider	Springer Nature Link
Author	Mohan Kumar, N. S. Shimray, Crassina A. Indrani, D. Manmani, H. K.
Copyright Year	2013
Abstract	Acrylamide, 2-propenamide, has the chemical formula $$ \mathrm{CH}2=\mathrm{CH}-\mathrm{CO}-\mathrm{NH}2 $$ . It is produced at elevated levels in high temperature fried and baked foods. It has adverse effects on human health and is proven to be neurotoxic, genotoxic, carcinogenic, and toxic to reproductive system. The aim of this paper was to reduce acrylamide formation in bakery products such as sweet bread by enzyme treatment. l-Asparaginase produced from Cladosporium sp. was treated to wheat-based dough at different concentrations (50–300 U). There was no change in the rheological properties of wheat flour and physico-sensory characteristics of bread with l-asparaginase treatment. Moisture, sugars, l-asparagine, acrylamide, and some indicators of Millard reaction (hydroxymethylfurfural (HMF), color, browning) were estimated. With increase in l-asparaginase level the acrylamide formation was reduced. At 300 U, there was 97 % and 73 % reduction of acrylamide formation in the crust and crumb regions of bread, respectively. HMF, a common intermediate product in the Maillard reaction and a genotoxic compound via 5-sulfoxymethylfurfural, also decreased in l-asparaginase-treated bread samples. These results indicated the potential of l-asparaginase enzyme for industrial and domestic applications in reducing harmful Maillard reaction compounds.
Starting Page	741
Ending Page	748
Page Count	8
File Format	PDF
ISSN	19355130
Journal	Food and Bioprocess Technology
Volume Number	7
Issue Number	3
e-ISSN	19355149
Language	English
Publisher	Springer US
Publisher Date	2013-04-19
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	l-Asparaginase Acrylamide Physico-sensory characteristics Hydroxymethylfurfural Sweet bread Maillard reaction Food Science Chemistry/Food Science Agriculture Biotechnology
Content Type	Text
Resource Type	Article
Subject	Industrial and Manufacturing Engineering Safety, Risk, Reliability and Quality Food Science Process Chemistry and Technology

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