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This work involved the removal of phenylalanine (Phe) from wheat flour which followed three steps: 1. protein extraction using an alkaline protease from Bacillus licheniformis; 2. protein hydrolysis by the action of a commercial enzyme (pancreatin or Panc) in association with a crude enzymatic extract obtained from pineapple peel (CE); 3. use of activated carbon (AC) as adsorbent. The effect of some parameters, such as order of enzyme action, pH and reaction time, was evaluated. The efficiency of Phe removal was assessed by second derivative spectrophotometry, measuring the Phe content in the wheat flour as well as in its hydrolysates after AC treatment. The results showed the advantage of using CE for 1h30min followed by Panc for 3h30min, at pH 7.0, producing 66.28% of removal and a final Phe content of 522.44 mg/100g of hydrolysate.

Association of Two Enzymes for Obtaining Low Phenylalanine Protein Hydrolysates from Wheat Flour