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