Association of Two Enzymes for Obtaining Low Phenylalanine Protein Hydrolysates from Wheat Flour
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Raquel L Carreira
This work involved the removal of phenylalanine (Phe) from wheat flour which followed three steps: 1. protein extraction using an alkaline protease from Bacillus licheniformis; 2. protein hydrolysis by the action of a commercial enzyme (pancreatin or Panc) in association with a crude enzymatic extract obtained from pineapple peel (CE); 3. use of activated carbon (AC) as adsorbent. The effect of some parameters, such as order of enzyme action, pH and reaction time, was evaluated. The efficiency of Phe removal was assessed by second derivative spectrophotometry, measuring the Phe content in the wheat flour as well as in its hydrolysates after AC treatment. The results showed the advantage of using CE for 1h30min followed by Panc for 3h30min, at pH 7.0, producing 66.28% of removal and a final Phe content of 522.44 mg/100g of hydrolysate.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Association of Two Enzymes for Obtaining Low Phenylalanine Protein Hydrolysates from Wheat Flour
- Shorter Communication
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- Rheological Properties of Tomato Concentrate
- Critical Review
- Application of Atomic Force Microscopy on Studying Micro- and Nano-Structures of Starch
Articles in the same Issue
- Article
- Effectiveness of Pulsed Electric Fields in Controlling Microbial Growth in Milk
- Biochemical Changes during Alcoholic Fermentation in the Production of ``Tchapalo'', a Traditional Sorghum Beer
- Comparative Evaluation of Different Pretreatments on Tomato Slices Dried in a Cabinet Air Drier
- Effects of Temperatures on Rheological Behavior of Dragon Fruit (Hylocereus sp.) Juice
- Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration
- Variation of the Physical Properties of Sheanut (Vitellaria Paradoxa Gaertn.) Kernels during Convective Drying
- Changes in Color and Total Phenolic Content of Different Cultivars of Persimmon during Dehydration
- Indirect Method of Measuring Dispersion Coefficients for Granular Flow in a Column of Dihedrons
- Formulation and Fuzzy Modeling of Viscosity of an Orange-Flavored Carboxymethylcellulose-Whey Protein Isolate Beverage
- Association of Two Enzymes for Obtaining Low Phenylalanine Protein Hydrolysates from Wheat Flour
- Shorter Communication
- Role of Glass-Transition on Fluid Transport in Porous Food Materials
- Rheological Properties of Tomato Concentrate
- Critical Review
- Application of Atomic Force Microscopy on Studying Micro- and Nano-Structures of Starch
