Reduction of Acrylamide Formation in Sweet Bread with L-Asparaginase Treatment.

Acrylamide, 2-propenamide, has the chemical formula
CH2 ¼ CH � CO � NH2. It is produced at elevated
levels in high temperature fried and baked foods. It has adverse
effects on human health and is proven to be neurotoxic,
genotoxic, carcinogenic, and toxic to reproductive system.
The aim of this paper was to reduce acrylamide formation in
bakery products such as sweet bread by enzyme treatment. LAsparaginase
produced from Cladosporium sp. was treated to
wheat-based dough at different concentrations (50–300 U).
There was no change in the rheological properties of wheat
flour and physico-sensory characteristics of bread with Lasparaginase
treatment. Moisture, sugars, L-asparagine,
acrylamide, and some indicators of Millard reaction
(hydroxymethylfurfural (HMF), color, browning) were estimated.
With increase in L-asparaginase level the acrylamide
formation was reduced. At 300 U, there was 97 % and 73 %
reduction of acrylamide formation in the crust and crumb
regions of bread, respectively. HMF, a common intermediate
product in the Maillard reaction and a genotoxic compound
via 5-sulfoxymethylfurfural, also decreased in L-asparaginasetreated
bread samples. These results indicated the potential of
L-asparaginase enzyme for industrial and domestic applications
in reducing harmful Maillard reaction compounds.