THE EFFECT OF TYPE OF ENZYME AND ACTIVATED CARBON CONCENTERATION ON PHENYLALANINE REMOVAL FROM MILK

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AMIRI RIGI A.; MOHAMMADI M.; EMAM DJOMEH Z.; MOHAMMADIFAR M.A.

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Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2012 | Volume:7 | Issue:1 (24) Page(s): 1-9

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Title

THE EFFECT OF TYPE OF ENZYME AND ACTIVATED CARBON CONCENTERATION ON PHENYLALANINE REMOVAL FROM MILK

Author(s)

AMIRI RIGI A. | MOHAMMADI M. | EMAM DJOMEH Z. | MOHAMMADIFAR M.A. | Issue Writer Certificate

Keywords

LOW-PHENYLALANINE MILKQ3

ACTIVATED CARBONQ3

ENZYMATIC HYDROLYSISQ1

SECOND DERIVATIVE SPECTROPHOTOMETRYQ3

Abstract

Background and Objective: Phenylketonuria is a hereditary disease caused by a lack or deficiency of the enzyme phenylalanine hydroxylase, its most severe clinical manifestation being irreversible mental retardation. Presently, the only therapy available is the dietary restriction of phenylalanine. The objective of this study was to produce laboratory-scale LOW-PHENYLALANINE MILK to be used as a dietary supplement by phenylketonurics. LOW-PHENYLALANINE MILK can be used to make a variety of palatable, lowphenylalanine foods and beverages.Materials and Methods: Three milk hydrolysates were prepared enzymatically (1g of enzyme/100 g of substrate), using a protease fromAspergillus oryzae and papain, separately and in combination (0.5 g of either enzyme/100 g of substrate), followed by adding different amounts of ACTIVATED CARBON (0.3, 0.9, and 1.5 g) to them to remove phenylalanine.Results: The combination of Aspergillus oryzae protease and papain, along with the use of 0.9 g ACTIVATED CARBON in the post-hydrolysis process, resulted in the lowest final phenylalanine content.Conclusion: The best condition for removing phenylalanine from milk was use of a combination of Aspergillus oryzaeenzyme (0.5g of enzyme/100g of substrate) and papain (0.5 g of enzyme/100 g of substrate) with 0.9 g ACTIVATED CARBON in the post-hydrolysis process, resulting in removal of 99% of the phenylalanine.

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APA: Copy

AMIRI RIGI, A., MOHAMMADI, M., EMAM DJOMEH, Z., & MOHAMMADIFAR, M.A.. (2012). THE EFFECT OF TYPE OF ENZYME AND ACTIVATED CARBON CONCENTERATION ON PHENYLALANINE REMOVAL FROM MILK. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 7(1 (24)), 1-9. SID. https://sid.ir/paper/121254/en

Vancouver: Copy

AMIRI RIGI A., MOHAMMADI M., EMAM DJOMEH Z., MOHAMMADIFAR M.A.. THE EFFECT OF TYPE OF ENZYME AND ACTIVATED CARBON CONCENTERATION ON PHENYLALANINE REMOVAL FROM MILK. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2012;7(1 (24)):1-9. Available from: https://sid.ir/paper/121254/en

IEEE: Copy

A. AMIRI RIGI, M. MOHAMMADI, Z. EMAM DJOMEH, and M.A. MOHAMMADIFAR, “THE EFFECT OF TYPE OF ENZYME AND ACTIVATED CARBON CONCENTERATION ON PHENYLALANINE REMOVAL FROM MILK,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 7, no. 1 (24), pp. 1–9, 2012, [Online]. Available: https://sid.ir/paper/121254/en

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