Effect of inorganic salts on the activity of L-asparaginase

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effect of inorganic salts on the activity of L-asparaginase

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

Effect of inorganic salts on the activity of L-asparaginase

Popis výsledku anglicky

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

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

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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Počet stran výsledku

6

Strana od-do

90-95

Název nakladatele

Neuveden

Místo vydání

Neuveden

Místo konání akce

Bratislava

Datum konání akce

18. 5. 2010

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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