Effect of Asparaginase Enzyme in the Reduction of Asparagine in Green Coffee
| Autor: | Erika Fraga de Souza, Otniel Freitas-Silva, Leda Maria Fortes Gottschalk, Ana Carolina Vieira Porto |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
Coffea arabica
Asparaginase Canephora lcsh:TX341-641 Coffea canephora 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology Asparagine Food science lcsh:RC620-627 Roasting biology 010401 analytical chemistry 04 agricultural and veterinary sciences biology.organism_classification asparaginase 040401 food science 0104 chemical sciences lcsh:Nutritional diseases. Deficiency diseases chemistry Acrylamide acrylamide Composition (visual arts) lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Beverages, Vol 5, Iss 2, p 32 (2019) |
| ISSN: | 2306-5710 |
| Popis: | Coffee is the most consumed beverage in the world, especially in Nordic countries. Its composition has substances considered to have high value for human health, such as chlorogenic and phenolic acids. However, the roasting of coffee can form substances such as acrylamide that are considered toxic and carcinogenic, depending on the time and the heat of roasting. However, there are some ways of reducing acrylamide formation during the processing of coffee beans. The reduction of its precursor asparagine is one of these ways. This can be achieved by the treatment of beans with the enzyme asparaginase. This study aimed to test the effectiveness of applying asparaginase (Acrylaway™) and evaluate the reduction of the amount of asparagine in Coffea arabica and C. canephora beans. The results showed the effectiveness of the enzyme in the reduction of free asparagine in green coffee beans of both species (C. arabica and C. canephora). Steam pretreatment was effective for the two species but required different times (30 min for C. arabica and 45 min for C. canephora). This can be attributed to the different chemical compositions found in the two species. |
| Databáze: | OpenAIRE |
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