Fried Vegetable Acrylamide Reduction via Enzyme Treatment
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Solution Overview
Problem
Fried vegetable products often contain high levels of acrylamide, a potentially carcinogenic compound formed during the Maillard reaction, especially when asparagine is present, leading to concerns about public health and product quality, including darkening of frying oil and loss of product quality.
Innovation Solution
A method involving the use of an asparagine-reducing enzyme preparation to minimize acrylamide levels in fried vegetable products by contacting the vegetable material with the enzyme, followed by treatment with an acidic diluting agent to reduce enzyme product on the surface before frying, thereby preventing darkening of the frying oil and maintaining product quality.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Object-affected harmful factors
If asparagine-reducing enzyme preparation is used to reduce acrylamide levels in fried vegetable products, then acrylamide levels are reduced, but the frying oil darkens and product quality deteriorates
Solution Approach 1:
The enzyme treatment is applied in advance to the vegetable material before frying to reduce asparagine content. This preliminary action prevents acrylamide formation during the subsequent frying process while allowing control over the timing and conditions of enzyme application to avoid unwanted side effects on oil quality
Solution Approach 2:
The patent applies a diluting agent to the vegetable material before frying to reduce the concentration of enzyme products on the surface. This cushioning step prevents excessive enzyme products from contaminating the frying oil and causing darkening, while still maintaining the acrylamide-reducing effect achieved by the enzyme treatment
2Object-affected harmful factors
If asparagine-reducing enzyme preparation is applied to vegetable material, then acrylamide formation is reduced, but enzyme products accumulate on the surface and contaminate the frying oil
Solution Approach 1:
The patent uses a diluting agent to extract and remove excess enzyme products from the surface of the vegetable material before frying. This extraction step separates the beneficial enzyme action (asparagine reduction) from the harmful residue (enzyme product accumulation), preventing oil contamination
Solution Approach 2:
The patent changes the concentration parameter of enzyme products on the vegetable material surface by applying a diluting agent. This parameter change reduces the amount of enzyme products that could contaminate the frying oil, while the prior enzyme treatment has already achieved the desired asparagine reduction
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in fried vegetable products with reduced acrylamide levels, preserving the color and quality of the frying oil, and preventing darkening, ensuring qualitatively good products while allowing for the reuse of frying oil.
Implementation Method 1
contacting the surface of a vegetable material with an asparagine-reducing enzyme preparation, whereby enzyme product is produced due to the action of the asparagine-reducing enzyme with asparagine in the vegetable material
Implementation Method 2
reducing the amount of enzyme product present on the surface of the enzyme-treated vegetable material before frying by treatment with a diluting agent, wherein the diluting agent comprises water and wherein the diluting agent is an acidic diluting agent
Implementation Method 3
A pathway for the formation of acrylamide from amino acids and reducing sugars as a result of the Maillard reaction has been proposed
Implementation Method 4
A reaction associated with the Maillard is the Strecker degradation of amino acids and a pathway to acrylamide was proposed
Data Source
AI summary
The invention relates to a method for the preparation of fried vegetable products. In particular, it relates to a mehod for the preparation of fried vegetable products which have been subjected to an asparagine-reducing enzyme. The method comprises reducing the amount of enzyme product formed on the surface of the enzyme-treated vegetable material due to the action of the asparagine- reducing enzyme. If the amount of enzyme product is reduced before frying, this will contribute to the colour and the quality of the frying oil and of products subsequently fried in the oil and, thus, will minimize the loss of quality of the frying oil. The invention also relates to use of an asparagine-reducing enzyme preparation for preserving the colour of the frying oil.