Preparation of low phenylalanine peptides mixture from peanut protein

Authors

LI Zhigang, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
GUANG Cuie, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization & Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains, Huanggang Normal University, Huanggang, Hubei 438000, China
GAN Jianping, Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization & Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains, Huanggang Normal University, Huanggang, Hubei 438000, China

Abstract

In order to prepare original material for developing low phenylalanine special food, the peanut protein was degraded by Alcalase2.4L and papain, the hydrolysis by Flavourzyme and the removal of phenylalanine by activated carbon were determined by signal and orthogonal tests separately. The optimal parameters were found to be hydrolysis temperature 50 ℃, pH 6.5, enzyme/substrate 3 500 U/g and time 5 h, which resulted in a content of free phenylalanine of 28.65 mg/100 mL in hydrolysates. The removal of phenylalanine with 7 g/100 g activated carbon powder was conducted at 35 ℃, pH 3.0 for 2.5 h and the removal rate of phenylalanine could reach 98.64% under these parameters. The amino acids and molecular weight analysis showed a significant decrease for the content of phenylalanine (0.61 mg/100 mL) and the molecular weight was blow 600 Da, mainly including oligopeptides and free amino acids. The resulting product could be used to prepare special medical formula foods in the future.

Publication Date

11-28-2017

First Page

184

Last Page

189

DOI

10.13652/j.issn.1003-5788.2017.11.038

Recommended Citation

Zhigang, LI; Cuie, GUANG; and Jianping, GAN (2017) "Preparation of low phenylalanine peptides mixture from peanut protein," Food and Machinery: Vol. 33: Iss. 11, Article 38.
DOI: 10.13652/j.issn.1003-5788.2017.11.038
Available at: https://www.ifoodmm.cn/journal/vol33/iss11/38

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