MEETING ABSTRACT

O-94
Enzymatic reduction of acrylamide formation using asparaginase from Aspergillus oryzae. B. A. KORNBRUST (1), M. A. Stringer (1), H. V. Hendriksen (1). (1) Novozymes A/S, Bagsvaerd, Denmark.

In 2002, it was discovered that acrylamide is formed in several grain and potato-based foods that are typically prepared at high temperatures. The list includes commonly consumed items such as biscuits, snacks, French fries, and potato chips. Later that year, the mechanism of acrylamide formation was unraveled, demonstrating that asparagine and reducing sugars are the precursors for acrylamide. This pointed to several potential enzymatic approaches to remove the root cause of the problem by degrading the precursors in situ. This presentation will demonstrate that asparaginase from Aspergillus oryzae can be used to significantly reduce acrylamide formation in laboratory models of a range of common food products. On the basis of model systems for biscuits, crackers, and crisp bread, the effect of asparaginase on acrylamide reduction as a function of holding time, temperature, and water content will be discussed. Depending on the recipe and processing conditions an acrylamide reduction of up to 90% can be achieved with no changes to organoleptic quality. The technology can potentially be applied in a wide range of products opening up for an overall reduction of average daily acrylamide intake.