توليد منبع غني از پپتيدهاي عاري از فنيل آلانين با استفاده از هيدروليز آنزيمي آب پنير براي بيماران فنيل كتونوري

چكيده انگليسي :

Producing a Phenylalanine Free Pool of Peptides after Enzymatic Hydrolyses of Cheese Whey for Phenylketonuria PKU Patients Foroogh Hasibi f hasibi@ag iut ac ir January 8 2011 Department of Food Science and Technology Isfahan University of Technology Isfahan 84156 83111 Iran Degree M Sc Language Farsi Ali Nasirpour Ali Nasirpour@cc iut ac ir Javad Keramat Keramat@cc iut ac ir Abstract Whey is a by product of cheese making and casein manufacture in dairy industries It is considered as one of the most polluting by product in environment Otherwise whey is an excellent source of functional proteins and peptides that can be used in biotechnology medicine and special diet products Phenylketonuria is the most common inherited metabolic disease Patients with this order due to deficiency in enzymatic system of their body can t metabolize phenylalanine High levels of phenylalanine and tyrosine deficiency in the blood can cause mental illness Peptides derived from enzymatic hydrolysis of protein rich source with low level of phenylalanine are widely used to treat these patients According to amino acid composition whey proteins are known as the most important source to produce dietary supplements for PKU patients In this study a rich source of protein phenylalanine free was produced using enzymatic hydrolysis of whey proteins Three concentrations of Whey Protein Concentrate WPC 0 5 2 and 3 5 w v were prepared in distilled water Enzyme type Flavourzyme Protamex and Neutrase enzyme concentration and hydrolysis time were studied in order to find the best hydrolysis condition that can remove phenylalanine from whey solution using response surface methodology RSM design Enzyme concentration was chosen based on enzyme producer recommendation In this work 0 1 of each enzyme was added to the whey solutions Samples were hydrolyzed at 55 C and at pH 7 Phenylalanine was removed from hydrolyzed samples using ultra filtration UF technique at 35 C temperature and at 8 bar pressure during 3 hours Phenylalanine content of primary and secondary retentate and permeate were measured using high performance liquid chromatography HPLC Results of this study showed that secondary retentate hydrolyzed by Flavourzyme during 10 hours at 0 5 w v substrate concentration contains the lowest level of phenylalanine This product contained 7 7mgphe gproduct Hydrolysis of whey proteins solutions by two enzymes Protamex and Neutrase showed that the best hydrolyzing condition in order to have the lowest level of phenylalanine in the secondary retentate was hydrolyzing the samples for 10 and 50 hours with 0 5 w v substrate concentration The phenylalanine content of these conditions was 8 4 mgphe gproduct and 6 9 mgphe gproduct respectively The best phenylalanine separation efficiency was achieved by hydrolysis of 0 5 w v substrate during 10 and 30 hours using Flavourzyme Other results showed that hydrolysis of 0 5 w v substrate with Protamex and Neutrase during 10 and 50 hours were an efficient way to achieve the maximum of phenylalanine separation Obtained results during this study were modeled The most important parameters influencing predicted model are hydrolysis time substrate concentration and interaction of these two factors Finally process optimization was done using response surface methodology RSM design in order to predict the best conditions of hydrolyzing with the enzymes The result showed that hydrolysis of 0 5 w v substrate concentration during 10 hours was the best condition for removing phenylalanine from whey proteins Moreover it was obtained that Flavourzyme has led to release more phenylalanine and could produce a product with low phenylalanine content Key Words Whey Proteins Enzymatic Hydrolysis Ultra Filtration Phenylketonuria Phenylalanine Removal

حسيبي، فروغ

توليد منبع غني از پپتيدهاي عاري از فنيل آلانين با استفاده از هيدروليز آنزيمي آب پنير براي بيماران فنيل كتونوري

اولترافيلتراسيون , فنيل كتونوري