Preparation and scalin up of a low phenylalanine enzymatic hydrolysate of bovine whey proteins
RBCF, Rev. bras. ciênc. farm. (Impr.)
;
41(4): 459-466, out.-dez. 2005. tab, graf
Article
in English
| LILACS
| ID: lil-433323
RESUMO
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...
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Index:
LILACS (Americas)
Main subject:
Phenylalanine Hydroxylase
/
Phenylketonurias
/
Tyrosinemias
/
Metabolism, Inborn Errors
Language:
English
Journal:
RBCF, Rev. bras. ciênc. farm. (Impr.)
Journal subject:
Biochemistry
/
Pharmacy
/
Pharmacology
Year:
2005
Type:
Article
Affiliation country:
Brazil
Institution/Affiliation country:
Biomm/BR
/
Universidade de São Paulo/BR
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