低苯丙氨酸大豆肽混合物的制备

In order to prepare low phenylalanine peptides mixture from syobean protein, the protein was degraded by Alcalase2.4L and papain, the hydrolysis by Flavourzyme and the removal of phenylalanine by activated carbon were determined by signal and orthogonal tests separately. The optimum parameters were found to be hydrolysis temperature 50℃, pH7.0, enzyme/substrate 4000U/g and time 240 min, which resulted in the content of free phenylalanine of 64.58mg/100mL in hydrolysates. The removal of phenylalanine with 9%(w/w) activated carbon powder was conducted at 35℃, pH 3.0 for 120min and the removal rate of phenylalanine could reach 97.26% under these parameters. The amino acids and molecular weight analysis showed a significant decrease for the content of phenylalanine (0.97mg/100mL) and the molecular weight was blow 600Da, mainly including oligopepetides and free amino acids. The resulting product could be used to prepare special medical food for phenylketonuria in the future.