{"title":"Algal L– asparaginase: Antioxidant activity, mitigation of acrylamide in fried potato chips, sensory quality and immobilization","authors":"Hanaa Abd El Baky , Gamal El Baroty","doi":"10.1016/j.jgeb.2024.100450","DOIUrl":null,"url":null,"abstract":"<div><h3>Background</h3><div>Several microalgae and macro-algae have been showed considerable promise bio-material in various multidisciplinary fields. l-asparaginase (l- ASase) have a greater reduction effect on the formation of acrylamide in heated carbohydrate food products such as potato chips and bakery produced at high temperatures (above 120 °C). Acrylamide showed neurotoxic and carcinogenic effects in experimental animals and humans. The immobilized of l-asparaginase (l-ASase) in chitosan nanoparticles have used as a strategy to produce efficient and efficacious biocatalysts.</div></div><div><h3>Result</h3><div>L-asparaginase (l-ASase) extracted by 1-butyl 3-methyl imidazolium chlorideionic liquid (IL, 0.2 mmol/L) reagent from five macro and 3-micro-algae species was evaluated for its scavenging radical activity and its application (ranges of 0.5 IU − 2.0 IU) for reduction of acrylamide (ACA) content in raw potato chips prior to the fried at 170 °C for 8 min. The isolated algae (l-ASase) showed a scavenging activity toward DPPH radical, in effective dose dependent manner and pre treated of slits of potatoes causes a high reduction effects in ACA contents (>88 %) in potato chips products. These products showed a good sensory quality (texture and acceptability). l-ASase of <em>Spirulina platensis</em> was chosen to immobilized into chitosane, which showed a higher enzyme yield (90 %) and enzyme activity as compared to the free enzyme. The pretreatment of potatoes with immobilized l-ASase of <em>Spirulina platensis</em> causes high reduction of ACA formation in potato chips products.</div></div><div><h3>Conclusion</h3><div>It was concluded that the pre-treated of potato’s with chitosan-immobilized asparaginase is an effective method for mitigation of acrylamide. The higher affinity immobilized l-ASase on chitosan was confirmed, and could be a applied as a cost-effective tool for subsequent use in the therapeutic and in heat food industries sectors.</div></div>","PeriodicalId":53463,"journal":{"name":"Journal of Genetic Engineering and Biotechnology","volume":"23 1","pages":"Article 100450"},"PeriodicalIF":3.5000,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Genetic Engineering and Biotechnology","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1687157X24001537","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"Biochemistry, Genetics and Molecular Biology","Score":null,"Total":0}
引用次数: 0
Abstract
Background
Several microalgae and macro-algae have been showed considerable promise bio-material in various multidisciplinary fields. l-asparaginase (l- ASase) have a greater reduction effect on the formation of acrylamide in heated carbohydrate food products such as potato chips and bakery produced at high temperatures (above 120 °C). Acrylamide showed neurotoxic and carcinogenic effects in experimental animals and humans. The immobilized of l-asparaginase (l-ASase) in chitosan nanoparticles have used as a strategy to produce efficient and efficacious biocatalysts.
Result
L-asparaginase (l-ASase) extracted by 1-butyl 3-methyl imidazolium chlorideionic liquid (IL, 0.2 mmol/L) reagent from five macro and 3-micro-algae species was evaluated for its scavenging radical activity and its application (ranges of 0.5 IU − 2.0 IU) for reduction of acrylamide (ACA) content in raw potato chips prior to the fried at 170 °C for 8 min. The isolated algae (l-ASase) showed a scavenging activity toward DPPH radical, in effective dose dependent manner and pre treated of slits of potatoes causes a high reduction effects in ACA contents (>88 %) in potato chips products. These products showed a good sensory quality (texture and acceptability). l-ASase of Spirulina platensis was chosen to immobilized into chitosane, which showed a higher enzyme yield (90 %) and enzyme activity as compared to the free enzyme. The pretreatment of potatoes with immobilized l-ASase of Spirulina platensis causes high reduction of ACA formation in potato chips products.
Conclusion
It was concluded that the pre-treated of potato’s with chitosan-immobilized asparaginase is an effective method for mitigation of acrylamide. The higher affinity immobilized l-ASase on chitosan was confirmed, and could be a applied as a cost-effective tool for subsequent use in the therapeutic and in heat food industries sectors.
期刊介绍:
Journal of genetic engineering and biotechnology is devoted to rapid publication of full-length research papers that leads to significant contribution in advancing knowledge in genetic engineering and biotechnology and provide novel perspectives in this research area. JGEB includes all major themes related to genetic engineering and recombinant DNA. The area of interest of JGEB includes but not restricted to: •Plant genetics •Animal genetics •Bacterial enzymes •Agricultural Biotechnology, •Biochemistry, •Biophysics, •Bioinformatics, •Environmental Biotechnology, •Industrial Biotechnology, •Microbial biotechnology, •Medical Biotechnology, •Bioenergy, Biosafety, •Biosecurity, •Bioethics, •GMOS, •Genomic, •Proteomic JGEB accepts