Food Grade Asparaginase for Acrylamide Reduction in Baked Foods
Asparaginase specifically catalyzes the hydrolysis of the amide bond in asparagine, resulting in the production of aspartic acid. During high-temperature processing of starch-rich foods, acrylamide, a potential carcinogen, is typically formed. Asparaginase effectively breaks down asparagine, the precursor of acrylamide, thus preventing its formation and significantly lowering the acrylamide levels in the final product.
When starch-rich foods undergo frying or baking at high temperatures for extended periods, they participate in a Maillard reaction with asparagine, making the foods crispy and imparting a characteristic color and aroma. However, this reaction also produces acrylamide, which is associated with neurotoxicity, genotoxicity, and carcinogenic potential.
By converting asparagine to aspartic acid, asparaginase ensures that the Maillard reaction occurs without producing acrylamide. Consequently, the utilization of asparaginase can reduce acrylamide formation in foods while preserving their appearance, taste, and flavor.
When starch-rich foods undergo frying or baking at high temperatures for extended periods, they participate in a Maillard reaction with asparagine, making the foods crispy and imparting a characteristic color and aroma. However, this reaction also produces acrylamide, which is associated with neurotoxicity, genotoxicity, and carcinogenic potential.
By converting asparagine to aspartic acid, asparaginase ensures that the Maillard reaction occurs without producing acrylamide. Consequently, the utilization of asparaginase can reduce acrylamide formation in foods while preserving their appearance, taste, and flavor.
| Supplier | CD BioSciences Bio Sustainable |
|---|---|
| Product # | IE-1327 |
| Pricing | 25 kg/drum, Inquire |