Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
Eti Gıda Sanayi ve Ticaret A.Ş. Research and Development Center, Eskişehir, Turkey.
Food Chem. 2023 Feb 15;402:134224. doi: 10.1016/j.foodchem.2022.134224. Epub 2022 Sep 13.
Effect of asparaginase was tested in different biscuit and cracker doughs, and wafer batter by changing processing conditions such as enzyme dosage, dough resting time and temperature, mixing speed and time, and mixing procedure of the recipe components. Acrylamide reductions achieved were 96, 80, 54% in rotary cut biscuits, crackers and wire cut cookies, respectively due to high water activity of their dough. Asparaginase did not affect surface color or spread ratio. There was a positive correlation between asparagine content and acrylamide formation except for rotary molded biscuit doughs. No significant decrease was found in rotary molded biscuits because of low water (water activity of 0.70) and high fat content. This indicated that water activity of dough is an important factor for the effectiveness of asparaginase treatment. The results suggested that water activity value exceeding 0.75 is needed in the dough to effectively reduce asparagine, so acrylamide in bakery products.
研究了不同饼干和薄脆饼干面团以及威化面糊中通过改变加工条件（如酶用量、面团静置时间和温度、混合速度和时间以及配方成分的混合程序）对天冬酰胺酶的影响。由于其面团的高水活度，旋转切割饼干、饼干和线切割饼干中的丙烯酰胺减少率分别达到 96%、80%和 54%。天冬酰胺酶不会影响表面颜色或扩展率。除了旋转成型饼干面团外，天冬酰胺含量与丙烯酰胺形成之间呈正相关。由于水（水活度为 0.70）和脂肪含量低，在旋转成型饼干中未发现明显减少。这表明面团的水活度是天冬酰胺酶处理效果的重要因素。结果表明，需要在面团中水活度值超过 0.75，以有效减少天冬酰胺，从而降低烘焙产品中的丙烯酰胺。
