Production of phenylalanine-reduced soymilk for phenylketonuria patients

Yasemin Taşdemir, E. Gölge
{"title":"Production of phenylalanine-reduced soymilk for phenylketonuria patients","authors":"Yasemin Taşdemir, E. Gölge","doi":"10.15586/qas.v15i4.1396","DOIUrl":null,"url":null,"abstract":"Phenylketonuria (PKU) is a hereditary disease caused by the deficiency of phenylalanine (Phe) hydroxylase enzyme or its cofactor tetrahydrobiopterin. Treatment involves a Phe-restricted diet, although food options are limited. Soymilk, derived from soybeans, is a functional food with nutritional benefits. In this study, soymilk was produced and hydrolyzed with protease of Aspergillus oryzae and papain, and then activated carbon was used to remove Phe for PKU patients. The second-derivative spectrophotometry method was used to determine Phe content in soymilk. The results showed no significant difference in dry matter, fat, and crude fiber between soymilk and Phe-extracted soymilk with respect to the control group (P < 0.05). Soymilk’s protein content was calculated as 2.74% (w/w) and that of Phe-reduced soymilk as 1.94% (w/w). Similarly, consecutive Phe content was 40.53 mg/L and 5.09 mg/L. After hydrolization, the calculated Phe removal rate was 87.44% (w/w), and the protein content was reduced by 29.19% (w/w). The study demonstrates that Phe-reduced soymilk is suitable for PKU patients, thus reducing the need for imported products and offering new market opportunities.","PeriodicalId":20738,"journal":{"name":"Quality Assurance and Safety of Crops &amp; Foods","volume":"14 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Quality Assurance and Safety of Crops &amp; Foods","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.15586/qas.v15i4.1396","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

Phenylketonuria (PKU) is a hereditary disease caused by the deficiency of phenylalanine (Phe) hydroxylase enzyme or its cofactor tetrahydrobiopterin. Treatment involves a Phe-restricted diet, although food options are limited. Soymilk, derived from soybeans, is a functional food with nutritional benefits. In this study, soymilk was produced and hydrolyzed with protease of Aspergillus oryzae and papain, and then activated carbon was used to remove Phe for PKU patients. The second-derivative spectrophotometry method was used to determine Phe content in soymilk. The results showed no significant difference in dry matter, fat, and crude fiber between soymilk and Phe-extracted soymilk with respect to the control group (P < 0.05). Soymilk’s protein content was calculated as 2.74% (w/w) and that of Phe-reduced soymilk as 1.94% (w/w). Similarly, consecutive Phe content was 40.53 mg/L and 5.09 mg/L. After hydrolization, the calculated Phe removal rate was 87.44% (w/w), and the protein content was reduced by 29.19% (w/w). The study demonstrates that Phe-reduced soymilk is suitable for PKU patients, thus reducing the need for imported products and offering new market opportunities.
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
为苯丙酮尿症患者生产苯丙氨酸还原豆浆
苯丙酮尿症(PKU)是一种因缺乏苯丙氨酸(Phe)羟化酶或其辅助因子四氢生物蝶呤而引起的遗传性疾病。治疗方法包括限制 Phe 摄入,但可供选择的食物有限。从大豆中提取的豆浆是一种具有营养价值的功能性食品。本研究用黑曲霉蛋白酶和木瓜蛋白酶水解豆浆,然后用活性炭去除PKU患者体内的Phe。采用二次衍生分光光度法测定豆浆中的 Phe 含量。结果表明,与对照组相比,豆浆和去酚豆浆的干物质、脂肪和粗纤维没有明显差异(P < 0.05)。经计算,豆浆的蛋白质含量为 2.74%(重量比),而 Phe 还原豆浆的蛋白质含量为 1.94%(重量比)。同样,连续的 Phe 含量分别为 40.53 毫克/升和 5.09 毫克/升。水解后,计算得出的 Phe 去除率为 87.44%(重量比),蛋白质含量降低了 29.19%(重量比)。这项研究表明,Phe 还原豆浆适用于 PKU 患者,从而减少了对进口产品的需求,并提供了新的市场机遇。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 去求助
来源期刊
自引率
0.00%
发文量
0
期刊最新文献
A beetroot-based beverage produced by adding Lacticaseibacillus paracasei: an optimization study Safety evaluation of genetically modified crops Effect of pullulan active packaging, incorporated with silver nanoparticles, on cholesterol oxidation product concentrations in boiler meat during storage Sustainable rural economy and food security: An integrated approach to the circular agricultural model Mechanistic insight into ochratoxin A adsorption onto the cell wall of Lacticaseibacillus rhamnosus Bm01 and its impact on grape juice quality
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1