ENZYMATIC PROCESS FOR ACRYLAMIDE REDUCTION IN FOODSTUFFS
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United States of America Patent
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app pub date -
Oct 9, 2006
filing date -
Apr 5, 2004
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Abstract
There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff comprising (i) a protein, a peptide or an amino acid and (ii) a first reducing sugar; the process comprising the steps of: (a) contacting the foodstuff with a first enzyme capable of converting the first reducing sugar into a second reducing sugar; and (b) contacting the foodstuff with a second enzyme capable of oxidising a reducing group of the second reducing sugar.
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