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Food Chem. 2008 Jul 15;109(2):386-92. doi: 10.1016/j.foodchem.2007.12.057. Epub 2007 Dec 28.

The effect of asparaginase on acrylamide formation in French fries.

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Departmento de Ciencia y Tecnologia de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile (USACH), Av. Ecuador 3769, Santiago, Chile. Electronic address:
Department of Food Science, Faculty of Agricultural Sciences, Research Centre Aarslev, University of Aarhus, Kirstinebjergvej 10, 5792 Aarslev, Denmark.
The National Food Institute, The Technical University of Denmark, Moerkhoej Bygade 19, 2860 Soeborg, Denmark.


Acrylamide formation in French fries was investigated in relation to blanching and asparaginase soaking treatments before final frying. Par-fried potatoes of Bintje variety were prepared by cutting strips (0.8×0.8×5cm) which were blanched at 75°C for 10min. Unblanched strips were used as the control. Control or blanched strips were then dried at 85°C for 10min and immediately partially fried at 175°C for 1min. Finally, frozen par-fried potatoes were fried at 175°C for 3min to obtain French fries. Pre-drying of raw or blanched potato strips did not generate acrylamide formation as expected. Partial frying of pre-dried control potato strips generated 370μg/kg of acrylamide and the final frying determined French fries with 2075μg/kg of acrylamide. When control potato strips were treated with a 10000 ASNU/l asparaginase solution at 40°C for 20min, the acrylamide formation in French fries was reduced by 30%. When blanched potato strips were treated in the same way, the produced French fries have 60% less acrylamide content than blanched strips without the enzyme treatment. Soaking of blanched potato strips (75°C, 10min) in an 10000 ASNU/l asparaginase solution at 40°C for 20min is an effective way to reduce acrylamide formation after frying by reducing the amount of one of its important precursors such as asparagine.


Acrylamide; Asparaginase; Asparagine; French fries; Frying; Glucose; Par-fried potatoes; Reducing sugar

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