Application of l-asparaginase to produce high-quality Turkish coffee and the role of precursors in acrylamide formation

Akgun B., Arici M., Cavus F., Karatas A. B. , Eksi Karaagac H., Ucurum H. O.

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2021 (Peer-Reviewed Journal) identifier identifier

  • Publication Type: Article / Article
  • Volume:
  • Publication Date: 2021
  • Doi Number: 10.1111/jfpp.15486
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, Business Source Elite, Business Source Premier, CAB Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Yıldız Technical University Affiliated: Yes


In this study, the optimized conditions for l-asparaginase treatment on Arabica coffee beans and the impacts of two independent variables (enzyme dosage and treatment time) on five dependent variables (acrylamide, 2-Acetyl-3-Methylpyrazine, 2,3-Dimethylpyrazine, 2,5-Dimethylpyrazine, and 2-Methylpyrazine) were investigated by employing RSM. Green coffee beans were treated with l-asparaginase at various dosages (0-4000 ASNU/kg green bean) and times (30-120 min). Statistical analysis indicated that levels of responses were significantly related to enzyme dosage and treatment time (p < .05). These independent parameters had a significant influence on the quantity of acrylamide in Turkish coffee (p < .05), but enzyme dosage was found to be more effective (p < .01). The optimum conditions of l-asparaginase treatment for producing superior quality Turkish coffee were determined as 2,126.4 ASNU/kg green bean and 82.73 min. Also, a moderate positive correlation (r = 0.669, p < .01) was found between the asparagine concentration in green coffee beans and acrylamide content of coffees produced from these beans.