Reduction Of Acrylamide And 5-hydroxymethylfurfural In Baked Compound Potato Chips By Enzymatic Method

Composite potato chips made from potato powder formaldehyde are popular snack food.The raw material contains Asn and reducing sugar in the processing process,which can easily react to form Acrylamide（AM）,5-Hydroxymethylfurfural（5-HMF）and other potential carcinogens.ASNase can catalyze conversion of asparagine to aspartic acid,weaken the Maillard reaction,and inhibit the formation of AM and 5-HMF in food products by formaldehyde inase（ASNase）.In this experiment,the effects of ASNase on the production of AM and 5-HMF were systematically studied by establishing a composite potato chip baking model and conducting single factor and response surface tests.By analyzing the activity and stability of ASNase,the correlation between ASNase and inhibition of AM and5-HMF formation was further discussed.The main research contents and results are as follows:（1）The effect of ASNase on the formation of AM in compound potato chips.The single factor test results showed that when the raw material was stored for 4 months,7.8mg/kg K⁺ion was added to the base material,the amount of ASNase was1500mg/kg,the action time of ASNase was 40min,and the action temperature of ASNase was 50℃,the inhibition rate of AM reached the maximum of 76.14%.Response surface test（RSM）was conducted on the factors that had great influence on AM formation,including the amount of ASNase addition,the time of ASNase action and the temperature of ASNase action.The results showed that the order of inhibition of each factor on AM was ASNase addition time>ASNase addition amount>ASNase action temperature.The optimal reaction conditions were as follows:the dosage of ASNase was 1508mg/kg,the reaction time of ASNase was 42 min,and the reaction temperature of ASNase was 50℃.Under these experimental conditions,the best inhibition rate of AM was 76.20%.（2）The effect of ASNase on 5-HMF formation in compound potato chips.The effect sequence of various factors on 5-HMF in enzymatic reaction was the same as that of AM.When potato snowflake powder was stored for 4 months,the amount of Fe²⁺was 16.8mg/kg,the amount of ASNase was 1500mg/kg,the acting time of ASNase was 40min,and the acting temperature of ASNase was 50℃,The maximum inhibition rate of 5-HMF was 71.97%.（3）By analyzing the enzyme activity,stability and reducing sugar content of ASNase and their correlation with the generation of AM and 5-HMF,it was found that there was a highly significant positive correlation between the enzyme activity and stability of ASNase,and a low negative correlation between the activity and stability of ASNase and reducing sugar content.The activity and stability of ASNase showed highly significant positive correlation with AM and 5-HMF inhibition rate.The reducing sugar content showed moderate negative correlation with AM inhibition rate,the reducing sugar content showed significant negative correlation with 5-HMF inhibition rate,and the AM inhibition rate was highly positive correlation with5-HMF inhibition rate.