Effect of inorganic salts on the activity of L-asparaginase

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00216305%3A26310%2F10%3APU97089" target="_blank" >RIV/00216305:26310/10:PU97089 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Effect of inorganic salts on the activity of L-asparaginase
Original language description
Acrylamide is an undesirable carcinogenic component of thermally processed foods arising from reducing saccharides and asparagine. Among many factors influencing acrylamide content in food products, pH value and the presence of different cations and anions play important roles. The addition of inorganic salts affected the mechanism of acrylamide formation as well as the activity of L-asparaginase ? an enzyme which was used to prevent the acrylamide formation through the conversion of a crucial precursorasparagine into aspartic acid. In this study the impact of inorganic salts (NaCl, KCl, CaCl2, NH4Cl, NaHCO3, KHCO3, NH4HCO3, NaH2PO4, KH2PO4, Na2H2P2O7, Na4P2O7, sodium citrate, potassium citrate, calcium lactate) on the activity of L-asparaginase in simulated cereal samples was studied. The addition of salts resulted in a significant impact on pH values of matrices before baking which is one of the reasons why the activity of L-asparaginase is lower than under optimal conditions at pH
Czech name
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Czech description
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Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
5th Central European Congress on Food Book of Full Papers
ISBN
978-80-89088-89-8
ISSN
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e-ISSN
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Number of pages
6
Pages from-to
90-95
Publisher name
Neuveden
Place of publication
Neuveden
Event location
Bratislava
Event date
May 18, 2010
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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