| Autor: |
Krüger CCH; Food And Nutrition Post Graduate Program Federal University of Paraná., Azevedo TD; Food and Nutrition Post Graduate Program. Federal University of Paraná., Piltz MT; Food and Nutrition Post Graduate Program. Federal University of Paraná., Silva ÁT; Food and Nutrition Post Graduate Program. Federal University of Paraná., Cândido LMB; Food and Nutrition Post Graduate Program. Federal University of Paraná. |
| Jazyk: |
angličtina |
| Zdroj: |
Nutricion hospitalaria [Nutr Hosp] 2019 Jul 01; Vol. 36 (3), pp. 718-722. |
| DOI: |
10.20960/nh.2391 |
| Abstrakt: |
Introduction: Introduction: casein-derived peptides can be liberated both in vivo via normal digestion of casein, as well as in vitro via enzymatic hydrolysis. These peptides were suggested to have biological activity. Objectives: the aim of this study was to describe the production and characterization of casein peptides and to explore the potential of these peptides as an option for low-phenylalanine diets. Methods: peptides were produced by tryptic hydrolysis of sodium caseinate and acid precipitation with HCl, followed by precipitation with ethanol or aggregation of CaCl2 or ZnSO4. Results: the amino acid analysis revealed a significant reduction in the amount of phenylalanine from the original protein. Conclusion: casein-derived peptides could be a future alternative of short chain peptides to low-phenylalanine formulations. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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