Enzymatic Production of a Low‐Phenylalanine Product from Skim Milk Powder and Casemate
1991; Wiley; Volume: 56; Issue: 4 Linguagem: Inglês
10.1111/j.1365-2621.1991.tb14610.x
ISSN1750-3841
AutoresL.J. LOPEZ‐BAJONERO, P. LARA‐CALDERON, A. Gálvez-Mariscal, A. VELAZQUES‐ARELLANO, Agustín López‐Munguía,
Tópico(s)Tea Polyphenols and Effects
ResumoABSTRACT Skim milk powder and commercial casein were used as raw materials. Enzymatic hydrolysis involved a 5‐hr treatment with a protease from Aspergillus oryzae followed by papain hydrolysis for 21 hr to liberate 16.5 mg phenylalanine/gram protein. Removal of phenylalanine from the hydrolysate was by physical adsorption onto activated carbon: 3g carbon/g casein removed 92% of the total phenylalanine. After evaporation, the mixture of peptides was mixed with butter oil and other ingredients, homogenized and spray‐dried. The product was then formulated with essential nutrients, as well as tryptophan, histidine, tyrosine and methionine which were lost due to nonspecific adsorption.
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