Evaluation of the addition of inorganic salts in the enzymatic treatment of processed foods: L-Asparaginase as a mitigating agent in acrylamide formation

• Grant number: 24/08021-1
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: November 01, 2024
• End date: October 31, 2025
• Field of knowledge: Engineering - Chemical Engineering
• Principal Investigator: Heitor Buzetti Simões Bento
• Grantee: Maria Eduarda Jacob Ananias
• Host Institution: Faculdade de Ciências Farmacêuticas (FCFAR). Universidade Estadual Paulista (UNESP). Campus de Araraquara. Araraquara , SP, Brazil

Abstract

Among the enzymes used industrially, which are great allies for enabling mild operating conditions and replacing toxic reagents in conventional processes, L-asparaginase stands out in the food sector. Since it catalyzes the conversion of the amino acid L-asparagine into aspartate and ammonia, its power to assist in the population's food security is verified by mitigating the formation of acrylamide in various foods, especially those rich in starch. This compound is generated by the Maillard reaction, being present in products such as potatoes and cereals, so it demands attention given to associations with genotoxicity, carcinogenicity, neurotoxicity and reproductive toxicity. According to the literature, the application of L-asparaginase from different sources of microorganisms was able to generate a significant decrease in the acrylamide production content and without impact on the flavor and texture of the food. However, it is known that the presence of cofactors in the reaction medium can cause changes in enzymatic reactions, where the same ion can enhance the activity of the enzyme. Therefore, this project aims to study the influence of different salts on the enzymatic activity of an L-asparaginase produced by Delftia lacustris, with the aim of mitigating the formation of acrylamide in English potato chips (Solanum tuberosum).