Table of Contents

ABSTRACT

Heating of foods causes formation of a toxicant like acrylamide in processed foods. The main concern regarding possible health effects of acrylamide in foods is its carcinogenicity and genotoxicity (DNA-damaging effects). Acrylamide, a byproduct of the Maillard reaction, arises worldwide concern for the safety measures of various food products. Maillard reaction occurs at high temperatures above 120°C and low moisture conditions. This reaction affects the development of flavor and color. Presently research is mainly focused on minimizing or completely removal of acrylamide formation in processed foods by using asparaginase. Pretreatment with asparaginase is a promising technique for preventing acrylamide formation by direct conversion of the precursor asparagine to aspartic acid and ammonia, while maintaining sensory quality of foods. Main acrylamide-containing food groups are cereal-based products and potato-based products. The major limiting factors responsible for formation of acrylamide in potato and cereal products are reducing sugars (glucose and fructose) and the free amino acid asparagine. Asparaginase from microbial sources has been reported as a method to effectively reduce formation of acrylamide in processed foods. Considering its properties for processed foods, asparaginase has important chemotherapeutic effects for treatment of lymphoma diseases, particularly, for acute lymphoblastic leukemia and other diseases.

Keywords: acrylamide, asparaginase, microbial asparaginases, toxicity, food safety