EFFECT OF USING L-ASPARAGINASE IN REDUCING ACRYLAMIDE PERCENTAGE IN BISICUT | ||
| The Iraqi Journal of Agricultural Science | ||
| Article 1, Volume 47, Issue 4, June 2016, Pages 1030-1038 | ||
| Authors | ||
| H. A. Jebur; A. K. Fasil; M. A. Mousa | ||
| Abstract | ||
| This study was aimed to know the efficiency of partially purified L- asparaginase produced from local isolate from Erwinia spp. to reduce the percentage of acrylamide formed in Biscuit. Four types of biscuit from wheat flour were prepared (T1, T2, T3, T4),and T1 as control. High performance liquid chromatography technique was used to estimate acrylamide ratio in biscuit , Effect of enzyme addition on flour chemical and rheological properties was studied, also dough behavior ,gluten percentage, water absorption and amylase enzyme activity was estimated. The results revealed that the addition of experimental asparaginase ( specific activity 20.5 unite mg-1 ) with 1% of flour weight lead to reduce in acrylamide formation in Biscuit to 89 % compared to control sample ( in absence of enzyme ) . Moreover, the addition of Asparagine to flour at 0.1 % of its weight, where L- asparaginase was available caused a negative effect on enzyme efficiency in reducing the acrylamide in biscuit. So the level of acrylamide was reduced to 57.7 %. In the other hand , the percentage of acryl amide in biscuit was increased to 233 % when the asparagine was added to mixture in absence of L- asparaginase .Addition of the enzyme to flour have no effect on the percentage value of gluten but improved the stability of dough .The enzyme addition also led to increase amylases activities. Addition of experimental enzyme had no effect on quality and sensory evaluation of biscuit. | ||
| Keywords | ||
| Wheat flour; Asparagine; Maillard reaction Research is | ||
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