Acrylamide Reduction in Potato Crisps using: Asparaginase from Candida utilis, Commercial Asparaginase, Salt Immersion, and pH Treatment

This paper investigates the reduction of acrylamide formation in potato crisps as a result of asparaginase treatment, using calcium chloride and sodium chloride solutions with different concentrations, immersion in different pH solutions, and different frying conditions. The main aim is to compare the reduction of acrylamide in potato crisps using two kinds of asparaginase enzyme; the first enzyme is commercial but the second is an enzyme made from C. utilis specifically for food treatment. While commercial asparaginase reduces acrylamide formation by 39%, asparaginase obtained from C. utilis makes a higher reduction of 58% in potato crisps. However, both enzymes in combination with blanching inhibit much higher amount of acrylamide formation. Treatments with calcium chloride, sodium chloride, and citric acid have considerable effects on the content of acrylamide in fried potato. The maximum reduction of acrylamide is 95% caused by commercial treatment plus blanching.