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Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model.
Mol Nutr Food Res. 2009 Dec; 53(12):1532-9.MN

Abstract

A dough resembling traditional Spanish rosquillas was used as a model to represent classical fried-dough pastry to investigate the effects of asparaginase and heat treatment on amino acid levels and acrylamide mitigation. Wheat-based dough was deep fried at 180 and 200 degrees C for 4, 6, and 8 min. Two recipes were formulated by addition of different asparaginase levels (100 and 500 U/kg flour) to the dough. The temperature/time profile of the frying process, moisture, sugars, amino acids, acrylamide, and some indicators of the Maillard reaction (hydroxymethylfurfural, color, free fluorescence compounds, and browning) were determined to investigate the extent of the reaction and the effect on reactants. At the both levels of asparaginase used, 96-97% of the asparagine present was converted to aspartic acid, and consequently the acrylamide level was very efficiently reduced (up to 90%). The asparaginase also affected the content of glutamine and glutamic acid in dough, resulting in a 37% increase in glutamic acid compared with the untreated sample. Concerning color, browning and Maillard reaction parameters, no significant changes between untreated and enzymatically treated samples were observed, pointing out the potential industrial and domestic enzyme application.

Authors+Show Affiliations

VUP Food Research Institute, Bratislava, Slovak Republic.No affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

19824015

Citation

Kukurová, Kristína, et al. "Effect of L-asparaginase On Acrylamide Mitigation in a Fried-dough Pastry Model." Molecular Nutrition & Food Research, vol. 53, no. 12, 2009, pp. 1532-9.
Kukurová K, Morales FJ, Bednáriková A, et al. Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model. Mol Nutr Food Res. 2009;53(12):1532-9.
Kukurová, K., Morales, F. J., Bednáriková, A., & Ciesarová, Z. (2009). Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model. Molecular Nutrition & Food Research, 53(12), 1532-9. https://doi.org/10.1002/mnfr.200800600
Kukurová K, et al. Effect of L-asparaginase On Acrylamide Mitigation in a Fried-dough Pastry Model. Mol Nutr Food Res. 2009;53(12):1532-9. PubMed PMID: 19824015.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of L-asparaginase on acrylamide mitigation in a fried-dough pastry model. AU - Kukurová,Kristína, AU - Morales,Francisco J, AU - Bednáriková,Alena, AU - Ciesarová,Zuzana, PY - 2009/10/14/entrez PY - 2009/10/14/pubmed PY - 2010/3/24/medline SP - 1532 EP - 9 JF - Molecular nutrition & food research JO - Mol Nutr Food Res VL - 53 IS - 12 N2 - A dough resembling traditional Spanish rosquillas was used as a model to represent classical fried-dough pastry to investigate the effects of asparaginase and heat treatment on amino acid levels and acrylamide mitigation. Wheat-based dough was deep fried at 180 and 200 degrees C for 4, 6, and 8 min. Two recipes were formulated by addition of different asparaginase levels (100 and 500 U/kg flour) to the dough. The temperature/time profile of the frying process, moisture, sugars, amino acids, acrylamide, and some indicators of the Maillard reaction (hydroxymethylfurfural, color, free fluorescence compounds, and browning) were determined to investigate the extent of the reaction and the effect on reactants. At the both levels of asparaginase used, 96-97% of the asparagine present was converted to aspartic acid, and consequently the acrylamide level was very efficiently reduced (up to 90%). The asparaginase also affected the content of glutamine and glutamic acid in dough, resulting in a 37% increase in glutamic acid compared with the untreated sample. Concerning color, browning and Maillard reaction parameters, no significant changes between untreated and enzymatically treated samples were observed, pointing out the potential industrial and domestic enzyme application. SN - 1613-4133 UR - https://www.unboundmedicine.com/medline/citation/19824015/Effect_of_L_asparaginase_on_acrylamide_mitigation_in_a_fried_dough_pastry_model_ L2 - https://doi.org/10.1002/mnfr.200800600 DB - PRIME DP - Unbound Medicine ER -