Effective processing strategies for minimizing acrylamide level in potato chips using L‐asparaginase from Streptomyces koyangensisSK4
S. Shahana Kabeer,
A. A. Mohamed Hatha
Abstract:Acrylamide is a potent carcinogen present in fried and baked foods. The L‐asparaginase enzyme is well known for its application in the food industry to mitigate acrylamide levels in foods. L‐asparaginase from Arctic actinomycete, Streptomyces koyangensis SK4 with acrylamide‐reducing potential, was exploited for this study. In the present study, a statistical optimization was carried out to determine the effect of different parameters such as L‐asparaginase concentration, acetic acid pre‐treatment, NaCl pre‐tre… Show more
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