Strain improvement, artificial intelligence optimization, and sensitivity analysis of asparaginase-mediated acrylamide reduction in sweet potato chips

In recent times, L-asparaginase has emerged as a potential anti-carcinogen through hydrolysis of L-asparagine in the blood for anti-leukemic application, and in carbohydrate-based foods, for acrylamide reduction applications. In this study, Aspergillus sydowii strain UCCM 00124 produced an L-asparag...

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Veröffentlicht in:	Journal of food science and technology 2023-09, Vol.60 (9), p.2358-2369
Hauptverfasser:	Akwagiobe, Ernest, Ekpenyong, Maurice, Asitok, Atim, Amenaghawon, Andrew, Ubi, David, Ikharia, Eloghosa, Kusuma, Heri, Antai, Sylvester
Format:	Artikel
Sprache:	eng
Schlagworte:	Acrylamide Artificial intelligence Artificial neural networks Asparaginase Asparagine Carbohydrates Carcinogens Chemistry Chemistry and Materials Science Chemistry/Food Science Deactivation Deficient mutant Food industry Food Science Genetic algorithms Genetic analysis L-asparaginase Leukemia Mutagenesis Neural networks Nutrition Optimization Original Original Article Parameter sensitivity Potatoes Reduction Room temperature Sensitivity analysis Sensory properties Sodium chloride Sweet potatoes Valine Vegetables
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