Sodium tripolyphosphate is a non-toxic and economic alternative to glutaraldehyde for preparation of L-asparaginase CLEAs to reduce acrylamide in potato fries

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-01-16 DOI:10.1016/j.foodchem.2025.142894

Saaylee Danait-Nabar, Krushna Gharat, Rekha S. Singhal

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Abstract

L-Asparaginase CLEAs were prepared utilizing sodium tripolyphosphate (TPP) as a crosslinker (TA-CLEA). Under optimized conditions (pH 3, 0.3% TPP concentration, and a crosslinking time of 1 h), an 85% activity recovery was achieved. TA-CLEAs demonstrated superior pH stability (pH 3-8) compared to GA (glutaraldehyde)-CLEA but lost structural integrity at pH 9. TA-CLEAs were thermally more stable (concerning activity) and structurally less stable than GA-CLEA owing to the presence of weaker ionic bonds. TA-CLEAs reported an increase in apparent K_m (reduced substrate affinity) and apparent V_max values and displayed excellent reusability after 10 cycles of use (> 75%). The increase in β-sheet and random coil structures indicated a trade-off between structure stability and flexibility of the protein. TA-CLEAs reduced the acrylamide content in potato fries by 79% after 40 min of treatment time. Thus, the use of TPP as a non-toxic, economical, and biocompatible alternative to the conventionally used toxic crosslinker glutaraldehyde was demonstrated.

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三聚磷酸钠是一种无毒且经济的戊二醛替代品，可用于制备 L-天冬酰胺酶 CLEAs，以减少薯条中的丙烯酰胺含量

利用三聚磷酸钠（TPP）作为交联剂制备了 L-天冬酰胺酶 CLEAs（TA-CLEA）。在优化条件下（pH 值为 3、TPP 浓度为 0.3%、交联时间为 1 小时），活性恢复率达到 85%。与 GA（戊二醛）-CLEA 相比，TA-CLEA 的 pH 稳定性更强（pH 值为 3-8），但在 pH 值为 9 时结构完整性就会丧失。TA-CLEA 的热稳定性更高（涉及活性），但由于存在较弱的离子键，其结构稳定性不如 GA-CLEA。TA-CLEAs 的表观 Km 值（底物亲和力降低）和表观 Vmax 值均有所提高，并且在使用 10 个周期后显示出极佳的重复使用性（75%）。β-片状结构和无规线圈结构的增加表明蛋白质在结构稳定性和灵活性之间进行了权衡。经过 40 分钟的处理后，TA-CLEAs 使土豆条中的丙烯酰胺含量降低了 79%。因此，TPP 是一种无毒、经济、生物相容性好的替代品，可替代传统使用的有毒交联剂戊二醛。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.