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:
Industrial processes for the alternating conversion of glycerol to either an amino alcohol product or propylene glycol are disclosed. Glycerol is converted to hydroxyacetone which may then be directly reduced to obtain propylene glycol or optionally reacted with an amine compound to produce an adduct that may be reduced to obtain an amino alcohol product.
摘要:
Processes for the conversion of glycerol to a product mixture of an amino alcohol product and propylene glycol are disclosed. Glycerol is converted to hydroxyacetone and the hydroxyacetone is reduced with a reducing agent or reacted with an amine compound to give an adduct which is reduced using the reducing agent to obtain a product mixture of propylene glycol and an amino alcohol product.