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Reduction of acrylamide levels in cooked food by using asparaginase extracted from thermophilic fungi | Abstract

International Journal of Applied Biology and Pharmaceutical Technology

Abstract

Reduction of acrylamide levels in cooked food by using asparaginase extracted from thermophilic fungi

Mohamed soud

It is presently more than a long time about ten years since the Swedish Food Authority and the University of Stockholm affirmed the presence of the suspected cancer causing agent acrylamide in a variety of heated foods. Especially foods containing amino acid and sugar. It has adverse effects on human health and is proven to be neurotoxic, genotoxic, carcinogenic, and toxic to reproductive system. Acrylamide is formed from the reaction between asparagine and reducing sugars this process called Maillard reaction. The use of asparaginase extracted from thermophilic fungi to convert asparagine to aspartic acid may provide a means to reduce acrylamide formation, while keeping up sensory quality and Physical properties as texture, flavor and color. Asparaginase has become a powerful tool for acrylamide mitigation in the food industry. With the success of commercial products, it is likely that asparaginase will be used more and more..

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