使用游离和固定化真菌天冬酰胺酶减轻油炸科奇凯塞尔薯片（Kochchi Kesel Chips）中的丙烯酰胺含量
Acrylamide Mitigation in Fried Kochchi Kesel Chips Using Free and Immobilized Fungal Asparaginase.
作者信息
Ravi Aiswarya, Gurunathan Baskar
机构信息
Department of Biotechnology, St. Joseph's College of Engineering, 600 119 Chennai, India.
出版信息
Food Technol Biotechnol. 2018 Mar;56(1):51-57. doi: 10.17113/ftb.56.01.18.5422.
Acrylamide is formed when food products are fried at high temperature. Food researchers are constantly working on developing efficient methods for mitigating acrylamide in fried foods. In the present study, asparaginase from was used for the pretreatment of kochchi kesel banana slices before frying to mitigate acrylamide formation during frying. The soaking and frying conditions were optimized using free and chitosan-immobilized asparaginase. The optimal soaking temperature and time were found to be 60 °C and 20 min, respectively. The optimal activity of free and chitosan-immobilized asparaginase was found to be 5 U/mL. The optimal frying temperature and time for both free and chitosan-immobilized asparaginase were found to be 180 °C for 25 min with an acrylamide mass fraction of 1866 and 954 µg/kg, respectively. The kinetics and thermodynamics of enzymatic mitigation of acrylamide in kochchi kesel chips were also studied. It was concluded that the chitosan-immobilized asparaginase pretreatment of kochchi kesel slices is an effective method for mitigation of acrylamide.
当食品在高温下油炸时会形成丙烯酰胺。食品研究人员一直在致力于开发有效的方法来减少油炸食品中的丙烯酰胺。在本研究中，来自[具体来源未提及]的天冬酰胺酶被用于在油炸之前对科奇凯塞尔香蕉片进行预处理，以减少油炸过程中丙烯酰胺的形成。使用游离的和壳聚糖固定化的天冬酰胺酶对浸泡和油炸条件进行了优化。发现最佳浸泡温度和时间分别为60℃和20分钟。游离的和壳聚糖固定化的天冬酰胺酶的最佳活性为5 U/mL。游离的和壳聚糖固定化的天冬酰胺酶的最佳油炸温度和时间均为180℃下25分钟，丙烯酰胺质量分数分别为1866和954μg/kg。还研究了科奇凯塞尔薯片中天冬酰胺酶减少丙烯酰胺的动力学和热力学。得出的结论是，壳聚糖固定化天冬酰胺酶对科奇凯塞尔片的预处理是减少丙烯酰胺的有效方法。
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