Use of asparaginase to mitigate acrylamide formation in · PDF fileUse of asparaginase to...
Transcript of Use of asparaginase to mitigate acrylamide formation in · PDF fileUse of asparaginase to...
Use of asparaginase to mitigate acrylamide formation in food
Katie Maloney, Ph.D.Novozymes
BIO World CongressMay 2014
Outline
• Background
• What is acrylamide?• Why is acrylamide in food a concern?• How can asparaginase help?
• Applications
• French fries• Dough-based snacks• Crackers and cookies• Breakfast cereals• Coffee
• Summary and conclusions
What is acrylamide?
• Acrylamide is a compound formed naturally during the preparation of foods.• Major pathway involves reaction between asparagine and reducing sugar at
temperatures in excess of 120°C (250°F) and low moisture.
Measured acrylamide content (ppb) in different food categories. Legends shown: Median, 1st quartile, and 3rd quartile. Source: www.irmm.jrc.be/html/activities/acrylamide
Why is acrylamide in food a concern?
Acrylamide has been shown to be carcinogenic in animal studies.
US FDA National Toxicology Program (NTP): final report on the toxicology and
carcinogenicity of acrylamide showing “clear evidence of carcinogenic activity
in animals.” (August 2012)
Research into a possible carcinogenic link for humans has so far been inconclusive.
Risk assessments indicate a human health concern for acrylamide in food.
Acrylamide has been classified by the International Agency for Research on Cancer
(IARC) as “probably carcinogenic for humans.” (1994)
A 3-year EU study of acrylamide (The HEATOX Project) concluded that ”Increasing
toxicological evidence suggests that acrylamide in food might be a cancer
risk factor.” (November 2007)
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) reconfirmed that
levels of dietary exposure to acrylamide indicate a “human health concern.”
(FAO/WHO/February 2010)
How can asparaginase help?
• Acrylamide is mainly formed in food as part of the Maillard reaction.
• The Maillard reaction is also responsible for the desirable flavor, aroma, and color compounds in baked, roasted, and fried foods.
• By converting asparagine into aspartic acid, asparaginase can effectively reduce the level of acrylamide without changing the taste and appearance of the end product.
Asparagine Reducingsugar Heat
Flavor, aroma, andcolor compoundsAcrylamide
Simplified Maillard reaction
asparagine
NH2 NH2
HOOC O
NH2 OH
HOOC O
aspartic acid
H2O
NH3
Asparaginase reaction
+
+ +
Factors to consider when choosing an asparaginase
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30 40 50 60 70 80 90 100
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Temperature (°C)
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pH
Acrylaway HighT®Acrylaway®
pHTemperature Reaction time
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0 2 4 6 8 10 12
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pH
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Temperature (°C)
Moisture
Acrylaway® for French fries
Peeling and cutting
Blanching
Dipping in SAPP* and glucose
Drying
Par-frying
Freezing
Acrylaway® addition
Add enzyme to SAPP and glucose dip
OR
Apply enzyme as a separate coating just
before drying
*SAPP: Sodium Acid PyroPhosphate
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Control Treated
Acr
ylam
ide
(ppb
)
Acrylamide mitigation in French fries
• Up to 64% reduction in acrylamide content in French fries
64% reduction
• 6x6 mm cut size• Blanching: 79°C, 23 min• 20,000 ASNU/L Acrylaway dosage• Drying: 60°C, 9 min• Par-frying: 190°C, 45 sec• Final frying: 175°C, 2 min
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Control TreatedAcr
ylam
ide
(ppb
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57% reduction
• 7x7 mm cut size• Blanching: 72-78°C, 6-7 min• 30,000 ASNU/L Acrylaway dosage• Drying: 3 zones (70-60-40°C) for 9 min• Par-frying: 153°C, 1-2 min• Final frying: 175°C, 1.5 min
Enzyme added to dip tank Enzyme applied as coating
Acrylamide mitigation in dough-based snacks
• Up to 60% asparagine hydrolysis in snack pellet dough• Up to 95% reduction in acrylamide content in final snack
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Enzyme dose (ASNU/kg dry matter)
Asparagine Aspartic acid
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ylam
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(pp
b)Enzyme dose (ASNU/kg dry matter)
• Enzyme added during mixing• Mixing: ~35°C, 15 min• Moisture: 35%• Frying: 185-190°C, 21 sec
Acrylamide mitigation in crackers and cookies
• Up to 87% reduction in acrylamide content in crackers and cookies
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Acr
ylam
ide
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ASNU/kg flour
0100200300400500600700
13 15 17Acr
ylam
ide
(ppb
)Dough moisture (%)
Control Treated
Graham crackers Ginger nut cookies
• Enzyme added during mixing• Added water: 12.5%
• Enzyme added during mixing• 1000 ASNU/kg flour
Acrylamide mitigation in coffee
• 32-64% reduction in acrylamide content in various types of coffee
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UnwashedArabica A
UnwashedArabica B
UnwashedArabica C
Robusta-Arabicablend
Acr
ylam
ide
(ppb
)
Control Treated
63% reduction
32% reduction
64% reduction
62% reduction
• Added water: ~50% based on weight of green beans• Soaking: 55-60°C, 60-90 min
Acrylamide mitigation in breakfast cereals
• Up to 75% reduction in acrylamide content in breakfast cereals
050
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0 1500 3000
Acr
ylam
ide
(ppb
)
TASU/kg flour
39%reduction 54%
reduction
Batch cooked wheat flakes
• Enzyme added during cooking• Cooking: 104-105°C, 25 min• Moisture content: 33%• Toasting: 230-245°C
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Acr
ylam
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(ppb
)TASU/kg flour
75% reduction
• Enzyme added during pre-conditioning• Pre-conditioning: 90-100°C, 10-12 min• Moisture content: 27%• Extrusion: 100-140°C
Whole wheat and bran extruded flakes
Summary and conclusions
• Asparaginases can be used to mitigate acrylamide formation in many different foods
• The benefits of using asparaginase for acrylamide mitigation are related to food safety and brand protection
• Acrylaway® is currently being used in industrial scale to mitigate acrylamide formation in food