Enzymatic mitigation of acrylamide in fried potato chips using asparaginase from Aspergillus terreus

Acrylamide in foods is declared as carcinogen. In the present work, the effect of enzymatic pretreatment and other parameters like enzyme concentration, frying conditions with respect to temperature and time, size of potato chips, and effect of sodium chloride and citric acid on mitigation of acrylamide were studied. The concentration of acrylamide in fried potatoes after the pretreatment was found to be 815.63 μg kg^?1. The optimised asparaginase concentration for the mitigation of acrylamide was calibrated as 4 U mL^?1, and optimised frying time and temperature were 15 min and 170 °C, respectively. An in‐depth kinetic relationship for the effect of asparaginase on the mitigation of acrylamide was studied. The prime novelty of the project is focused on the immobilisation of asparaginase to nanomagnetic particles for redundant usage with stabilised enzyme activity. The work projected three stables cycles of asparaginase activity and on further usage of the immobilised enzyme resulted in decreased activity. The repeated use of immobilised asparaginase provides the advantage of decreasing cost in processing.