Study of the effect of asparaginase enzyme and toast of taftan bread on acrylamide

Authors
masomeh barani 1
mohamad shahedi 2
1 Former student of Isfahan University of Technology
2 Retired faculty of Isfahan University of Technology
10.22034/FSCT.19.126.361
Abstract
According to the food pyramid, cereals have long been one of the main raw materials and the first group in the diet of people. Acrylamide is produced by the Millard reaction when carbohydrate foods are exposed to heat. The amount of acrylamide in products such as cereals, flour products, coffees, potatoes and dried products is significant. Since Taftoon bread is one of the most widely used flour products in the country, in this study, was investigated the effect of asparaginase enzyme and Taftoon bread toasting degree on acrylamide content. For this purpose, the amount of acrylamide was investigated in three cases without toasting, level one toasting and level two toasting, as well as asparaginase enzyme at two concentrations of 250 and 500 ppm in Taftoon bread. Also the effect of these treatments was investigated on the texture and color of bread. According to the results, with increasing of toasting degree, acrylamide content increases too. And increasing of toasting degree leads to darkening of the color bread and increasing shear strength. Use of asparaginase enzyme at a concentration of 500 ppm, at the highest toasting degree was able to reduce the acrylamide content by 86% compared to the control sample. In this study, asparaginase enzyme had no significant effect on texture and color of bread. In the final, samples of bread were made available to the judges for sensory evaluation. The results showed that the asparaginase enzyme did not change the sensory properties of bread despite the decrease in acrylamide content.
Keywords
Acrylamide
Asparaginase enzyme
Toast
Taftoon Bread
Millard reaction

Subjects

[1] Krishnakumar, T and Visvanathan, R, 2014, Acrylamide in food products: a review, J. Food Process Tech, 5(7).DOI: 10.4172/2157-7110.1000344.
[2] Keramat, Javad., LeBail, Alain. , Prost, Carole., & Jafari, Maryam, 2011, Acrylamide in baking products: a review article,. Food and Bioprocess Technology, 4(4), 530-543.‏ DOI:
10.1007/s11947-010-0495-1
[3] Besaratinia, Ahmad. and Pfeifer, Gerd, 2007, A review of mechanisms of acrylamide carcinogenicity,Carcinogenesis., 28(3), 519-528, doi: 10.1093/carcin/bgm006. Epub 2007 Jan 18.
[4] Claus, Achim., Mongili, Melani., Weisz, Georg M., Schieber. Andreas,., Carle, Reinhold, 2008, Impact of formulation and technological factors on the acrylamide content of wheat bread and bread rolls, Journal of Cereal Science, 47(3), 546-554. DOI: 10.1016/j.jcs.2007.06.011
[5] David V. Zyzak, Robert A. Sanders, Marko Stojanovic, Daniel H. Tallmadge, B. Loye Eberhart, Deborah K. Ewald, David C. Gruber, Thomas R. Morsch, Melissa A. Strothers, George P. Rizzi, and Maria D. Villagran. 2003, Acrylamide formation mechanism in heated foods. Journal of Agricultural and Food Chemistry, 51(16), 4782-4787. https://doi.org/10.1021/jf034180i.
[6] Parker, Jane K., Dimitrios P. Balagiannis, Jeremy Higley, Gordon Smith, Bronislaw L. Wedzicha, and Donald S. Mottram , 2012, Kinetic model for the formation of acrylamide during the finish-frying of commercial French friesm Journal of Agricultural and Food Chemistry ,60(36) 9321-9331. https://doi.org/10.1021/jf302415n.
[7] Pedreschi, Franco, Karl Kaack, and Kit Granby, 2008, The effect of asparaginase on acrylamide formation in French fries, Food chemistry, 109.2, 386-392. https://doi.org/10.1016/j.foodchem.2007.12.057
[8] Hendriksen, Hanne V., Beate A. Kornbrust, Peter R. Østergaard, and Mary A. Stringer, 2009, Evaluating the potential for enzymatic acrylamide mitigation in a range of food products using an asparaginase from Aspergillus oryzae, Journal of agricultural and food chemistry, 57( 10), 4168-4176. https://doi.org/10.1021/jf900174q
[9] Kukurová, Kristína, Francisco J. Morales, Alena Bednarikova, and Zuzana Ciesarova, 2009, Effect of l‐asparaginase on acrylamide mitigation in a fried‐dough pastry model, Molecular Nutrition & Food Research 53(12), 1532-1539. https://doi.org/10.1002/mnfr.200800600.
[10] Hendriksen, H. V., G. Budolfsen, and M. J. Baumann, 2013, Asparaginase for acrylamide mitigation in food.", Aspects of Applied Biology, 116, 41-50.
[11] Vahedi H, Azizi M, Kobarfard F, Barzegar M, Hamidi Esfahani Z, 2012, The effect of flour extration rate, amount of asparaginase enzyme, and baking temperature and time on acrylamide formation in Sangak bread, Iranian J Nutr Sci Food Technol, 7 (3), 51-60.URL: http://nsft.sbmu.ac.ir/article-1-858-fa.html.
[12] Przygodzka, Małgorzata, Mariusz K. Piskula, Kristína Kukurová, Zuzana Ciesarová, Alena Bednarikova, and Henryk Zieliński, 2016, Factors influencing acrylamide formation in rye, wheat and spelt breads, Journal of cereal science, 65, 96-102. https://doi.org/10.1016/j.jcs.2015.06.011.
[13] Bråthen, Erland, and Svein Halvor Knutsen, 2005, Effect of temperature and time on the formation of acrylamide in starch-based and cereal model systems, flat breads and bread, Food Chemistry, 92(4), 693-700. https://doi.org/10.1016/j.foodchem.2004.08.030.
[14] Rydberg, Per, Sune Eriksson, Eden Tareke, Patrik Karlsson, Lars Ehrenberg, and Margareta Törnqvist, 2003, Investigations of factors that influence the acrylamide content of heated foodstuffs, Journal of agricultural and food chemistry, 51(24), 7012-7018. https://doi.org/10.1021/jf034649+.
[15] Pittet, Alain, Adrienne Périsset, and Jean-Marie Oberson, 2004, Trace level determination of acrylamide in cereal-based foods by gas chromatography–mass spectrometry, Journal of Chromatography A, 1035(1) 123-130. https://doi.org/10.1016/j.chroma.2004.02.037
[16] Zhang, Yu, Yiping Ren, Hangmei Zhao, and Ying Zhang, 2007, Determination of acrylamide in Chinese traditional carbohydrate-rich foods using gas chromatography with micro-electron capture detector and isotope dilution liquid chromatography combined with electrospray ionization tandem mass spectrometry, Analytica Chimica Acta, 584(2), 322-332. https://doi.org/10.1016/j.aca.2006.10.061.
[17] Ciesarová, Z. (2016). Impact of l-asparaginase on acrylamide content in fried potato and bakery products. Acrylamide in Food [Internet]. Elsevier;[cited 2020 Mar 28], 405-421.
[18] Amrein, Thomas M., Barbara Schönbächler, Felix Escher, and Renato Amadò, 2004, Acrylamide in gingerbread: critical factors for formation and possible ways for reduction, Journal of Agricultural and Food Chemistry, 52(13), 4282-4288. https://doi.org/10.1021/jf049648b
[19] Friedman, Mendel, and Carol E. Levin, 2008, Review of methods for the reduction of dietary content and toxicity of acrylamide, Journal of agricultural and food chemistry, 56(15, 6113-6140. https://doi.org/10.1021/jf0730486.
[20] Lukac, Helen, Thomas M. Amrein, Rainer Perren, Béatrice Conde‐Petit, Renato Amadò, and Felix Escher, 2007, Influence of roasting conditions on the acrylamide content and the color of roasted almonds, Journal of food science, 72(1) C033-C038. https://doi.org/10.1111/j.1750-3841.2006.00206.x.
[21] Ghasemzadeh Mohamadi, Vahid, Atefi, Mohsen, Homayoonfar, Reza, Hejazi, Ehsan, Toode Roosta, Zahra, 2013, Investigation of acrylamide formation conditions and ways to reduce it in specific food sources, Iranian Journal of Nutrition Sciences & Food Technology, 7(5), 957-968. http://nsft.sbmu.ac.ir/article-1-1094-fa.html.