Journal of Food Technology

Year: 2007
Volume: 5
Issue: 2
Page No. 191 - 197

Phenylalanine Removal from Whey Hydrolysates

Authors : D.C.F. Lopes , F.M. Delvivo , J.N. Januario , M.J.B. Aguiar , A.L.P. Starling and M.P.C. Silvestre

Abstract: The use of activated carbon and a resin was studied as adsorptive media for removing phenylalanine from whey hydrolysates prepared using papain, three enzyme:substrate ratios and two temperatures. Activated carbon led to the lowest final Phe contents. The effect of hydrolytic parameters and ultrafiltration was evaluated. The desirable results associating the least final amount of Phe with the decrease of enzyme:substrate ratios and of the temperature as well as the absence of ultrafiltration was observed in some conditions tested. For all samples, the final Phe contents were inferior to the maximum value established by the Brazilian Legislation for phenylketonurics’s products.

How to cite this article:

D.C.F. Lopes , F.M. Delvivo , J.N. Januario , M.J.B. Aguiar , A.L.P. Starling and M.P.C. Silvestre , 2007. Phenylalanine Removal from Whey Hydrolysates. Journal of Food Technology, 5: 191-197.

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