Food safety has always been the focus of much attention, due to people's increasing demand for food, food types are also more and more abundant, but at the same time, new food safety issues are also emerging, recently there are some potato chip manufacturers silently recruited, according to media reports, Shenzhen Municipal Consumer Commission commissioned professional quality inspection companies to carry out comparative tests on 15 well-known brands of potato chips at home and abroad, the results show that three of the potato chip samples were detected as potential carcinogen acrylamide, and the content exceeded the EU benchmark value, Its acrylamide content exceeds 2000 μg/kg. According to the overall situation, the average content of baked potato chips acrylamide is nearly 6 times the average content of fried potato chips, so what is acrylamide? Why is it so terrible?
●Acrylamide●
Acrylamide is produced by "reducing sugars" (such as glucose, fructose, etc.) and certain amino acids (mainly aspartic acid) in the process of frying, baking and baking, through the "Maillard reaction", such as roast meat, toast, etc., the aroma and color are attractive, which are the effects of the Maillard reaction. Acrylamide is neurotoxic to both humans and animals, as well as reproductive toxicity, mutagenicity and carcinogenicity to animals. Therefore, acrylamide is classified by the International Research Center for Cancer as a Class 2A carcinogen, that is, it is potentially carcinogenic to humans.
But when it encounters asparaginase, it will slowly learn to disappear!
Asparaginase safely lowers acrylamide.
Let's take a look at a video
Video loading...
Asparaginase can reduce the content of asparagine in raw materials, that is, asparaginase can produce a propionamide precursor substance - asparagine into aspartic acid, aspartic acid will not be generated after the Merlard reaction, so the use of asparaginase can control the production of acrylamide in food from the source, not only that, asparaginase in reducing the acrylamide content in food at the same time, does not affect the appearance, taste and flavor of the product. All many food companies address this problem by using asparaginase.
summary
Starch-rich food raw materials, after a long period of high temperature frying or baking and other cooking, sugar will have a Maillard reaction with asparagine, which will make the reduced sugar food crisp and show a unique color and odor, but also produce a potential carcinogen - propionamide (details shown in the following figure). Acrylamide is neurotoxic, genotoxic, and potentially carcinogenic, so it is important to control the amount of acrylamide in foods.
Asparagine is the process of acrylamide being generated by a Maillard reaction
Did you learn about today's content?
Follow me for more bioenzyme solutions!
Xia Sheng, the global pioneer of enzyme preparations.