Acrylamide Mitigation In French Fries Using Native L-asparaginase From Aspergillus Oryzae Cct 3940

dc.creatorGoncalves Dias
dc.creatorFernanda Furlan; Bogusz Junior
dc.creatorStanislau; Hantao
dc.creatorLeandro Wang; Augusto
dc.creatorFabio; Sato
dc.creatorHelia Harumi
dc.date2017
dc.datemar
dc.date2017-11-13T11:33:10Z
dc.date2017-11-13T11:33:10Z
dc.date.accessioned2018-03-29T05:47:40Z
dc.date.available2018-03-29T05:47:40Z
dc.identifierLwt-food Science And Technology. Elsevier Science Bv, v. 76, p. 222 - 229, 2017.
dc.identifier0023-6438
dc.identifier1096-1127
dc.identifierWOS:000393359500006
dc.identifier10.1016/j.lwt.2016.04.017
dc.identifierhttp://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S0023643816302018?via%3Dihub
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/326215
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1363221
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.descriptionThe Maillard reaction is responsible for color and flavor formation in fried, roasted and baked foods. However, this reaction can also promote the formation of acrylamide, a potential human carcinogen. The application of L-asparaginase represents a promising method for acrylamide mitigation in heated products by the direct conversion of the precursor L-asparagine to L-aspartic acid and ammonia, which does not lead to additional acrylamide formation. Our research group produced and purified an L-asparaginase from native Aspergillus oryzae CCT 3940 with highly potential for acrylamide mitigation. To verify the enzymatic effectiveness, we compared the native L-asparaginase with the commercial recombinant enzyme. For this purpose, a GC-MS/MS method was developed, optimized and validated for the assessment of acrylamide in French fries. Our results indicate a relationship between the L-asparagine content and acrylamide formation in French fries. The acrylamide concentration of the fried potato treated with the L-asparaginase from A. oryzae CCT 3940 and treated with commercial enzyme reduced 72% and 92%, respectively compared to control sample. Moreover, the L-asparaginase from A. oryzae CCT 3940 showed no L-glutaminase activity, while commercial enzyme promoted a decrease in the L-glutamine content (25%). Our results suggest that L-asparaginase from A. oryzae CCT 3940 may be of great value for acrylamide mitigation. (C) 2016 Elsevier Ltd. All rights reserved.
dc.description76
dc.description222
dc.description229
dc.descriptionSao Paulo Research Foundation - FAPESP [2012/24046-7]
dc.descriptionDepartment of Food Science, Faculty of Food Engineering, State University of Campinas
dc.descriptionFundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)
dc.description11th Latin American Symposium on Food Science (SLACA)
dc.descriptionNOV 08-11, 2015
dc.descriptionCampinas, BRAZIL
dc.languageEnglish
dc.publisherElsevier Science BV
dc.publisherAmsterdam
dc.relationLWT-Food Science and Technology
dc.rightsfechado
dc.sourceWOS
dc.subjectAcrylamide
dc.subjectL-asparaginase
dc.subjectFrench Fries
dc.subjectAspergillus Oryzae
dc.subjectL-asparagine
dc.titleAcrylamide Mitigation In French Fries Using Native L-asparaginase From Aspergillus Oryzae Cct 3940
dc.typeActas de congresos


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