Use of activated carbon for removing phenylalanine from reconstituted skim milk powder hydrolysates

被引：29

作者：

Lopes, DCF ^{[1
]}

Delvivo, FM ^{[1
]}

Silvestre, MPC ^{[1
]}

机构：

[1] Univ Fed Minas Gerais, Fac Farm, Dept Alimentos, BR-31270901 Belo Horizonte, MG, Brazil

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2005年 / 38卷 / 05期

关键词：

dietary supplement; phenylketonuria; phenylalanine; skim milk powder; activated carbon;

D O I：

10.1016/j.lwt.2004.07.021

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

With the aim of preparing dietary supplements for phenylketonurics, the activated carbon was used in this work to remove phenylalanine (Phe) from skim milk powder enzymatic hydrolysates. Six hydrolysates were prepared, using a protease from Aspergillus oryzae (AO), isolated or in association with papain (PA). Different conditions were tested for removing Phe, and the best one showed to be the use of a activated carbon:casein ratio of 118 (g) and a temperature of 25 degrees C, which produced 96-99% of Phe removal. Among the hydrolytic conditions employed, the association of AO with PA (1 h, 1 g of enzyme/100 g of substrate and 4 h, 2g of enzyme/100g of substrate, respectively) led to the lowest absolute value for the final Phe concentration (0.060 x 10(-4) mg/ 100 mg of protein). (c) 2004 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.

引用

页码：447 / 453

页数：7

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