Preparation of Low Phenylalanine Peptides from Apricot（Armeniaca sibirica） Kernel Protein

doi:10.3969/j.issn.1673-1689.2019.09.013

Home > Archive>Volume 38, Issue 9, 2019 >92-96. DOI:10.3969/j.issn.1673-1689.2019.09.013

Preparation of Low Phenylalanine Peptides from Apricot（Armeniaca sibirica） Kernel Protein
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                        10.3969/j.issn.1673-1689.2019.09.013
                    
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In order to prepare low phenylalanine peptides from apricot（Armeniaca Sibirica） kernel，the protein was degraded by Alcalase2.4L and the hydrolysis by the exopeptidase Flavourzyme 1000L was determined by single factor and orthogonal tests. The optimal parameters were found to be hydrolysis temperature 50 ℃，pH 7.5，enzyme/substrate 3000 U/g and time 120 min，which resulted in a hydrolysis degree of 41.23 %. The absorption with 10 %（W/V） active carbon powder was conducted at 35 ℃，pH 2.0 for 3 h to remove phenylalanine. The amino acids analysis showed a significant decrease for the content of phenylalanine（0.712 mg/g） in the dried sample. The resulting product could be used to prepare special medicinal formula foods for phenylketonuria.

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LI Zhigang, ZHANG Yujing, ZHANG Chen, GUANG Cuie. Preparation of Low Phenylalanine Peptides from Apricot（Armeniaca sibirica） Kernel Protein[J]. Journal of Food Science and Biotechnology,2019,38(9):92-96.

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