The researchers interpreted the results pointing to the different potassium contents in the outer layers of the grain, as the activity of the pea-originated asparaginase used was dependent on the presence of this mineral. In all studies presented here, the successful addition of asparaginases,

whatever their origins, no negative effects were observed toward rheological and sensory properties in the concentrations used. Different methods were used to treat the non-heated food pre-stage: an enzyme powder was kneaded into the flour 6 and 13•, slices of potato were soaked in an enzyme solution [15], or the enzyme was sprayed on the surface of coffee beans [19]. The typical lab-scale testing method used in literature is the incubation of enzyme and food substrate at an optimal temperature of maximal 54°C for at least 20 min 5, 13•, 14, 15 and 17. This is in most cases related to Ixazomib in vitro the thermal instability of the enzyme in the physical heating process step.

For bakery products, such as bread or biscuits, this incubation time can easily be included in the proofing step. For products without the pre-frying treatment at moderate temperatures, for example French fries, this extra set-up is non-economic due to the additional time and costs. Instead, Hendriksen et al. [20] suggested a ‘short dip treatment’ in enzyme solution for 1 min at 40–55°C. During a par-frying step at 175°C the asparaginase lost its activity. In contrast, Hendriksen and Matsui [21] patented genetically modified asparaginase sequences

for increased enzyme Mitomycin C in vitro stability at higher temperatures. The researchers distinguished their work from the common application of commercial asparaginases by the effective application of the enzyme directly in the drying process without inactivation. buy Y-27632 For a broad industrial application adequate amounts of asparaginase must be produced. This can be achieved by recombinant production in GRAS hosted strains, such as A. oryzae and Saccharomyces cerevisiae. To minimize the fermentation costs, agricultural residues, such as bran or bagasse can serve as alternative carbon source [9]. Foam fractionation of enzymes can be an economic alternative to conventional purification methods in the downstreaming process [22]. Nevertheless, the application of asparaginases implicates a product-specific optimization of treatment due to different process parameters (pH value, temperature, matrices, salt concentration, incubation time, additives, etc.). Another alternative is to degrade already formed acrylamide. Cha [23•] presented a fungal acrylamidase hydrolyzing acrylamide in instant coffee into acrylic acid and ammonia. Celiac disease is a chronic enteropathy caused by an uncontrolled immune response to wheat gluten and similar proteins of rye and barley.