Enzymatic production of a low-phenylalanine product from skim milk powder and caseinate

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 physi...

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Bibliographic Details
Published inJournal of food science Vol. 56; no. 1
Main Authors Lopez-Bajonero, L.J. (UNAM, Cuernavaca, Mexico), Lara-Calderon, P, Galvez-Mariscal, A, Velazques-Arellano, A, Lopez-Munguia, A
Format Journal Article
LanguageEnglish
Published 01.07.1991
Subjects
ACTIVIDAD ENZIMATICA
ACTIVITE ENZYMATIQUE
ADSORCION
ADSORPTION
ASPERGILLUS ORYZAE
CASEINATE
CASEINATOS
FENILALANINA
HIDROLISIS
HYDROLYSE
LAIT DESHYDRATE
LAIT ECREME
LECHE DESNATADA
LECHE EN POLVO
PHENYLALANINE
PROTEASAS
PROTEASE
VALEUR NUTRITIVE
VALOR NUTRITIVO
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Summary: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, homogenzied 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
Bibliography:Q02
Q04
9156868
ISSN:0022-1147
1750-3841