食品科学

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制备低苯丙氨酸特膳食品的研究进展

盛晓静,王 强,石爱民,刘 丽,胡 晖,杨 颖,刘红芝*   

  1. 中国农业科学院农产品加工研究所,农业部农产品加工与质量控制重点开放实验室,北京 100193
  • 出版日期:2016-11-15 发布日期:2016-11-18

Progress in the Preparation of Low-Phenylalanine Foods for Special Dietary Use

SHENG Xiaojing, WANG Qiang, SHI Aimin, LIU Li, HU Hui, YANG Ying, LIU Hongzhi*   

  1. Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
  • Online:2016-11-15 Published:2016-11-18

摘要:

低苯丙氨酸特膳食品是苯丙酮尿症患者日常饮食所需的食品,但目前仍存在苯丙氨酸不达标、大多人工合成、安全性不足等问题,因此制备低苯丙氨酸特膳食品备受关注。本文就蛋白原料的筛选、蛋白中苯丙氨酸的游离、苯丙氨酸的吸附、特膳食品的开发等方面进行综述,重点围绕苯丙氨酸充分游离与高效脱除进行分析,同时指出目前该研究领域中存在的酶制剂特异性不足、吸附剂专一性不够等问题,并对未来的研究重点进行展望,以期为低苯丙氨酸特膳食品的制备研究及其产品研发提供参考。

关键词: 苯丙氨酸, 酶解, 吸附, 特膳食品

Abstract:

Low-phenylalanine protein is a raw material for the preparation of special diets for phenylketonuria, but there are
still some problems, such as phenylalanine content not up to the standard, the fact that most of the foods are synthetic, and
insufficient safety. Therefore the preparation of low phenylalanine diets has attracted wide attention. This paper summarizes
recent progress in the selection of raw materials (protein), phenylalanine release and adsorption, and the preparation of foods
for special dietary use with emphasis on full release and efficient removal of phenylalanine. We point out some problems
in this research area, such as inadequate specificity of the enzymes used and insufficient specificity of the adsorbents
used. Future research prospects are also proposed. We hope that this review can provide the theoretical foundation for the
development of low-phenylalanine foods for special dietary use.

Key words: phenylalanine, enzymatic hydrolysis, adsorption, foods for special dietary use

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