The potentiality of high pressure processing (HPP) to possibly enhance diffusion of asparaginase into raw potato sticks, and consequently on reduction of acrylamide levels in fried potatoes was evaluated. Raw potato sticks were immersed in asparaginase (10,000 ASNU/L) and immediately subjected to 0.1, 100, 200 and 400 MPa for 5 min, with total enzymatic reaction times of 5, 10 and 20 min and room temperature. Pressurized raw potato sticks became softer, more flexible, and required lower energy for cutting (up to 47% less); the roughness of potato surface and moisture content were slightly reduced; and the concentration of soluble solids in the exterior solutions increased, indicative of a leaching effect. Due to changes induced by asparaginase and/or HPP on raw potatoes, fried potatoes exhibited higher weight loss after frying, and higher hardness (crispness). The combined treatment with asparaginase and HPP showed to reduce acrylamide levels by 26–47%, while with asparaginase or HPP alone there was no significant reduction.

Industrial relevance

Industrial relevance text: HPP is a non-thermal technology that may be used as a pre-treatment for the production of fried potatoes with different/better textural and nutritional properties, as well as to reduce energetic costs of some industrial steps of the production of fried potatoes (for instance, the cutting process and frying time). Also, a combined pre-treatment with HPP and asparaginase may be used as a strategy of acrylamide mitigation in fried potatoes.

中文翻译：

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利用天冬酰胺酶和高压技术缓解油炸马铃薯中丙烯酰胺的新策略

评估了高压处理（HPP）可能增强天冬酰胺酶向生马铃薯条扩散的潜力，从而评估了油炸马铃薯中丙烯酰胺含量的降低。将未加工的马铃薯条浸入天冬酰胺酶（10,000 ASNU / L）中，并立即经受0.1、100、200和400 MPa的压力5分钟，总酶促反应时间为5、10、20分钟和室温。加压的生马铃薯条变得更柔软，更柔软，并且切割所需的能量更低（减少了47％）；马铃薯表面粗糙度和水分含量略有降低；外部溶液中可溶性固体的浓度增加，表明有浸出作用。由于天冬酰胺酶和/或HPP引起的生马铃薯变化，油炸马铃薯在油炸后表现出更高的减肥效果，和更高的硬度（脆度）。结合使用天冬酰胺酶和HPP可以减少丙烯酰胺水平26-47％，而单独使用天冬酰胺酶或HPP则没有明显的降低。

行业相关性

工业相关性文本：HPP是一种非热技术，可以用作生产具有不同/更好的质地和营养特性的炸土豆的预处理，并且可以降低生产马铃薯的某些工业步骤的能源成本炸土豆（例如，切割过程和煎炸时间）。同样，可以将HPP和天冬酰胺酶的联合预处理用作减轻炸土豆中丙烯酰胺的一种策略。