Effective treatment for suppression of acrylamide formation in fried potato chips using L-asparaginase from Bacillus subtilis

• Published in: 3 Biotech Vol. 5; no. 5; pp. 783 - 789
• Main Authors: Onishi, Yohei, Prihanto, Asep A., Yano, Shigekazu, Takagi, Kazuyoshi, Umekawa, Midori, Wakayama, Mamoru
• Format: Journal Article
• Language: English
• Published: Berlin/Heidelberg Springer Berlin Heidelberg 01.10.2015; Springer Nature B.V
• Subjects: Agriculture; Bacillus subtilis; Bioinformatics; Biomaterials; Biotechnology; Cancer Research; Carcinogens; Chemistry; Chemistry and Materials Science; Enzymes; Food; Life sciences; Original; Original Article; Potatoes; Solanum tuberosum; Stem Cells; Japan; Mitigation; Acrylamide; Potato chips; Asparaginase; Bacillus subtilis
• ISSN: 2190-572X; 2190-5738
• DOI: 10.1007/s13205-015-0278-5

It has been reported that acrylamide, a potential carcinogen, is formed from the reaction of L-asparagine (L-Asn) and reducing sugars contained in foods during heating processes and free asparagine is a limiting factor for acrylamide formation. It has been reported that potato products such as potato chips, which are made through heating processes, contain high levels of acrylamide. To decrease the amount of L-Asn in potatoes using L-asparaginase, effective treatment conditions of sliced potatoes with the enzyme have been investigated. By treating sliced potatoes with Bacillus subtilis L-asparaginase II (BAsnase; 4 U/g potato), appriximately 40 % of L-Asn in the sliced potatoes was converted into L-aspartic acid (L-Asp). To make this enzyme more effective, prior to enzymatic treatment, sliced potatoes were freeze-thawed, dried at 90 °C for 20 min, and vacuum treated for 10 min under decompressed condition, resulting in the hydrolysis of approximately 90 % of L-Asn to L-Asp. The acrylamide content of BAsnase-treated fried potato chips decreased to below 20 % of that of BAsnase-untreated fried potato chips. Treatment conditions examined in this study were found to be effective to suppress the formation of acrylamide in fried potato chips.