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32 results about "Phenylketonurias" patented technology

A genetic disorder in which the body lacks the enzyme necessary to metabolize phenylalanine

Preparation method of biological polypeptide for phenylketonuria medicinal food, and use thereof

The present invention discloses a preparation method of a biological polypeptide for phenylketonuria medicinal food, and a use thereof, belongs to the field of biomedicines, and solves a problem thatseparation and purification of phenylalanine-free biological polypeptide are difficult. The preparation method comprises the following steps: one of whey powder, milk powder or fresh milk is selectedto be used as a preparation raw material; trypsin, pepsin and chymosin are selected to be combined as biological enzymes for preparing the biological polypeptide; the biological enzymes are added in the preparation raw material for enzymatic hydrolysis; and separation and purification of the target biological polypeptide are conducted, and a mass fraction of phenylalanine in the purified biological polypeptide is 0-0.15%. The amount of the phenylalanine in the biological polypeptide is controlled to be within 0.15%, avoiding a problem of difficulty in separation and purification caused by pursuing product purity and reducing industrial production costs; and the prepared biological polypeptide solves limitation requirements of patients with phenylketonuria for the phenylalanine and also ensures nutritional needs of the patients for amino acids and proteins.
Owner:兰州天禾生物催化技术有限公司

Preparation method of low-phenylalanine egg white protein peptide

The invention discloses a preparation method of low-phenylalanine egg white protein peptide, and belongs to the field of foods. The method comprises the following steps that after egg white protein powder is subjected to dissolving, heat treatment and shearing treatment, trypsin is combined with flavourzyme to carry out two-step protease enzymolysis on the egg white protein powder, an obtained enzymatic hydrolysate is centrifuged to remove insoluble substances, a collected supernatant is subjected to static adsorption by activated carbon to remove phenylalanine so as to obtain a low-phenylalanine egg white protein peptide mixed solution, and reverse osmosis concentration and drying are carried out so as to obtain low-phenylalanine egg white protein peptide powder. According to the invention, egg white protein is deeply hydrolyzed through a two-step enzyme method, and the hydrolysis degree reaches 50% or above; and the method provided by the invention can remove 98% or above of the phenylalanine in the egg white protein, the content of obtained polypeptide phenylalanine accounts for 0.11-0.19% of the equivalent weight of the protein, and the method has the potential of being used for preparing formula foods or health care products for special medical purposes of patients with phenylketonuria and the like.
Owner:JIANGNAN UNIV

Low-phenylalanine vegetable protein peptide and preparation method thereof

The invention discloses a low-phenylalanine vegetable protein peptide and a preparation method thereof, and belongs to the field of food. The content of phenylalanine in the low-phenylalanine plant protein peptide accounts for 0.13-0.19% of the protein equivalent, and the low-phenylalanine plant protein peptide has the potential of being used for preparing formula food or health care products with special medical purposes for patients suffering from phenylketonuria and the like. The method comprises the following steps: dissolving plant protein powder, carrying out two-step protease enzymolysis on the plant protein powder by using alkaline protease and flavourzyme, and centrifuging the obtained zymolyte to remove insoluble substances; enabling the collected supernate to be subjected to static adsorption by activated carbon to remove phenylalanine, and obtaining a low-phenylalanine vegetable protein peptide mixed solution; carrying out vacuum filtration to remove the activated carbon, and performing freeze-drying to obtain the low-phenylalanine vegetable protein peptide powder. The vegetable protein is hydrolyzed through a compound enzyme method, more than 96% of phenylalanine in the vegetable protein can be removed, and the preparation method of the low-phenylalanine protein peptide is effective.
Owner:CHINA AGRI UNIV
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