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Method for reducing content of phenylalanine in product

A low phenylalanine and phenylalanine technology is applied in the field of food processing to achieve the effects of improving adsorption removal rate, good mechanical strength, economical and environmental protection resources

Inactive Publication Date: 2022-02-11
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In published patents, macroporous resins are often used to adsorb and remove pigments, polyphenols, pesticide residues, purines, amino acids and other substances in products. Although there are special resins for adsorbing amino acids, they are mostly used to extract amino acids from amino acid fermentation broth. There has never been any research on the application of macroporous resins to the preparation of low-phenylalanine products

Method used

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  • Method for reducing content of phenylalanine in product
  • Method for reducing content of phenylalanine in product
  • Method for reducing content of phenylalanine in product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] S1 extracts peanut protein: Weigh a certain amount of 121.4 g / mol Tris to dissolve, tune with concentrated hydrochloric acid, diluted to 20 mm, and quantify 25 ml of spare. 5 g of peanut protein powder was weighed, dissolved in Tris buffer, and the magneton was added, and the magnetic stirrer was oscillated with a rotational speed of 500 rpm for 2 h. Then, in 50 mL of the centrifuge tube, centrifuge at 3000 × g, 4 ° C, was centrifuged, and the supernatant was placed in a high-speed centrifuge tube, centrifuged at 10,000 × g, 4 ° C for 30 min, and the supernatant was made into a petroleum solution. .

[0030] (2) Enzymatic peanut protein: Take 10 ml of peanoglycin solution, add 90 ml of distilled water to 10 times, at 90 ° C heat treatment for 20 min, heat treatment, cool to 60 ° C, adjust the pH to 8.0, add 3500 u / G alkaline protease hydrolysis 110 min, hydrolysis After completion, the boiling water bath is escaping 10 min; cooling to 50 ° C, adjusting pH to 7.0, adding...

Embodiment 2

[0035] (1) Extraction of peanut protein: Weigh a certain amount of 121.4 g / mol Tris to dissolve, tonifying the pH of 7.2 with concentrated hydrochloride, diluted to 20 mm, and quantified 25 ml of spare. 5 g of peanut protein powder was weighed, dissolved in Tris buffer, and the magneton was added, and the magnetic stirrer was oscillated with a rotational speed of 500 rpm for 2 h. Then, in 50 mL of the centrifuge tube, centrifuge at 3000 × g, 4 ° C, was centrifuged, and the supernatant was placed in a high-speed centrifuge tube, centrifuged at 10,000 × g, 4 ° C for 30 min, and the supernatant was made into a petroleum solution. .

[0036] (2) Enzymatic peanut protein: Take 10 ml of peanoglycin solution, add 90 ml of distilled water to 10 times, at 90 ° C heat treatment for 20 min, heat treatment, cool to 60 ° C, adjust the pH to 8.0, add 3500 u / G alkaline protease hydrolysis 110 min, hydrolysis After completion, the boiling water bath is escaping 10 min; cooling to 50 ° C, adju...

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Abstract

The invention discloses a method for reducing the content of phenylalanine in a product, and belongs to the field of food processing. Protein-containing products are used as raw materials, hydrolysate obtained through enzymolysis is adsorbed through macroporous resin, and the removal rate of phenylalanine in the protein hydrolysate after adsorption through macroporous non-polar adsorption resin can reach 15%-90% by adjusting the adsorption temperature, the pH value of adsorption liquid and the adsorption time. The resin adsorption specificity is high, the removal rate of phenylalanine in the obtained product is high, the defects that the adsorption range of traditional activated carbon is wide, nutrient substances are lost and the like are overcome through resin adsorption, the operation process is simple and convenient, and the method is suitable for industrial production; and the method has the potential of being used for preparing special medical purpose formula food or health care products for patients suffering from phenylketonuria and the like.

Description

Technical field [0001] The present invention relates to the field of food processing, and more particularly to a method of reducing phenylanine content in a product. Background technique [0002] Phenylketone urine is a common-stained recessive genetic disease, which causes the patient's hepatic phenylalanine hydroxylase deficiency, which cannot be converted to tyrosine, phenylalanine accumulation can lead to growth and development. Low intelligence, heavy taste, post-hair color is stylish symptoms. Phenylketonuria is still not completely cured, and it is necessary for lifelong treatment. It is currently 3,000 genetic diseases. At present, the treatment method is mainly combined for drug treatment and dietary therapy, with dietary treatment to limit phenylalanine intake in the diet while giving a sufficient amount of nutrients needed. [0003] The low-phenylalanine product is composed of free amino acids. There are two main production methods: one is to mix several amino acids di...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B01D15/00C12P13/22
CPCB01D15/00C12P13/222
Inventor 车会莲曾冰蕙万雨刘桂蓉张尔康罗江佐王俊娟韩诗雯
Owner CHINA AGRI UNIV
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