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Enzymatic Production of a Low‐Phenylalanine Product from Skim Milk Powder and Casemate
Author(s) -
LOPEZBAJONERO L.J.,
LARACALDERON P.,
GALVEZMARISCAL A.,
VELAZQUESARELLANO A.,
LOPEZMUNGUIA A.
Publication year - 1991
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1991.tb14610.x
Subject(s) - phenylalanine , chemistry , papain , casein , hydrolysate , skimmed milk , hydrolysis , enzymatic hydrolysis , food science , aspergillus oryzae , bromelain , protease , chromatography , enzyme , amino acid , organic chemistry , biochemistry , fermentation
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.