Keywords
hydrolysates
phenylalanine removal
peptide profile
How to Cite
Abstract
The effect of phenylalanine removal on the peptide profile of the protein hydrolysates from wheat flour was
investigated. Nine hydrolysates were prepared, using a successive association of a pancreatin and a crude
enzymatic extract obtained from pineapple peel (CE), and the effect of the order of enzymes addition, the
reaction temperature, the enzyme: substrate (E:S) ratio, and the physical treatment of sample were examined.
The analysis of peptide profile of hydrolysates was performed in two stages, that is before and after removing
phenylalanine. The size-exclusion high performance liquid chromatography was used for performing the
fractionation, followed by Correct Fraction Area technique for quantifying peptides and free amino acids.
The process of phenylalanine removal improved the peptide profile of three hydrolyzed samples, but it did
not affect the five hydrolysates. The beneficial effect of this process is correlated with the increase of di- and
tripeptides contents, or in reducing the amount of large peptides. The best peptide profile was obtained
after phenylalanine removal by using pancreatin at E:S ratio of 4:100 at 50ºC for 210min, followed by CE
at E:S ratio of 10:100 at 70ºC for 90 min.
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