低苯丙肽配方食品的研制  

Development of Low Phenylalanine Peptide Formula Food

作　　者：周志伟[1] 张嘉芷[1] 许永红[1] 盛东生[1] 张庆波[1] 丁坚[1] 林畅飞 

机构地区：[1]北京市食品工业研究所,北京100075

出　　处：《食品工业科技》1999年第S1期104-108,共5页Science and Technology of Food Industry

摘　　要：新生儿中大约有万分之一的苯丙酮尿症患者,迄今为止食物疗法是最有效的治疗手段。本研究采用酶法工艺专门研制了一种低苯丙肽配方食品,该工艺包括酶法水解、柱吸附和配方过程。一种粗制的微生物蛋白酶经纯化被用于酪蛋白的水解,水解物经选择性吸附其苯丙氨酸含量降至0.5%,再根据我国有关婴幼儿配方食品标准添加其它营养物质,配制成营养均衡的配方食品。临床试验表明,该食品能有效控制患者血液苯丙氨酸浓度。The research is based on the fact that there is one out of ten thousand of newborn who may suffer from phenylketonuria (PKU) and the best medical therapy so far is dietary treatment. A low phenylalanine petide (LPP) food designed specially for PKU patient was developed using enzymatic process which includes proteolytic hydrolysis, colum adsorption and formulation. A crude microbial proteinase was selected, purified and used to hydrolyze casein. After selective colum adsorption the phenylalanine concentration in the hydrolysate was lowered down to 0.5%. Other nutrients were added according to China National Standard for Baby Formula Food to produce a blanced formula food. Clinic tests showed that LPP food was very effective in controlling PKU patient's blood phenylalanine concentration.

关 键 词：苯丙酮尿症 低苯丙肽食品 酶法工艺 临床试验 

分 类 号：R459.3[医药卫生—治疗学]