METHOD FOR REDUCING ASPARAGINE IN A FOOD MATERIAL
    1.
    发明公开
    METHOD FOR REDUCING ASPARAGINE IN A FOOD MATERIAL 有权
    VERFAHREN ZUR ASPARAGINREDUKTION IN EINEM NAHRUNGSMITTEL

    公开(公告)号:EP1968390A1

    公开(公告)日:2008-09-17

    申请号:EP07700550.2

    申请日:2007-01-05

    摘要: Methods for reducing the level of asparagine in an asparagine-containing food material comprise: (1) heating a asparagine-containing food material; (2) cooling the heated asparagine- containing food material to a temperature of less than about 70° C; and (3) adding an asparagine- reducing enzyme to the cooled asparagine-containing food material. Methods for reducing the level of acrylamide in an asparagine-containing food product comprise: (1) adding an asparagine- reducing enzyme to the cooled asparagine-containing food material; and (2) producing a food product from the treated food material.

    摘要翻译: 降低含天冬酰胺食品的天冬酰胺含量的方法包括:(1)加热含天冬酰胺的食物; (2)将加热的含天冬酰胺的食物材料冷却至小于约70℃的温度; 和(3)向冷却的含有天冬酰胺的食物材料中加入天冬酰胺还原酶。 降低含天冬酰胺食品的丙烯酰胺含量的方法包括:(1)向冷却的含天冬酰胺的食物中添加天冬酰胺还原酶; 和(2)从经处理的食物材料生产食品。