Preparation and scalin up of a low phenylalanine enzymatic hydrolysate of bovine whey proteins
Lara, Marilisa Guimarães; Izumi, Clarice; Greene, Lewis Joel; Vilela, Luciano; Freitas, Osvaldo de.
RBCF, Rev. bras. ciênc. farm. (Impr.)
; 41(4): 459-466, out.-dez. 2005. tab, graf
Artigo
Inglês
| LILACS | ID: lil-433323
We describe the preparation of pancreatic enzymes hydrolysate of milk whey proteins containing low levels of aromatic amino acids. Pancreatin and trypsin/chymotrypsin (6.3 percent w/w protein) when used to hydrolyze whey proteins for 27 h at 37±2 °C, released 74 percent of the Phe, 100 percent of the Tyr and 100 percent of the Trp as free amino acids. Most of the free aromatic amino acids present in 2 kg hydrolysate were separated from the remaining peptides and other amino acids by gel filtration on a 15 liter Sephadex G-25 column eluted with 5 percent acetic acid at 60 liters 'h POT. -1' 25°C. The product, recovered in 37 percent yield, contained 0.70 mmol Phe, 0.41 mmol Tyr, and <0.01mmol Trp/100mmol recovered amino acids. The hydrolysate had a general amino acid composition similar to the whey proteins from which it was prepared and could be use as a nitrogen source for patients with phenylketonuria or tyrosinemia after the addition of appropriate aromatic amino acids...
Biblioteca responsável:
BR40.1
Texto completo
Documentos relacionados
