Production of phenylalanine-reduced soymilk for phenylketonuria patients
Main Article Content
Keywords
phenylketonuria, soymilk, phenylalanine, activated carbon
Abstract
Phenylketonuria (PKU) is a hereditary disease caused by the deficiency of phenylalanine (Phe) hydroxylase enzyme or its cofactor tetrahydrobiopterin. Treatment involves a Phe-restricted diet, although food options are limited. Soymilk, derived from soybeans, is a functional food with nutritional benefits. In this study, soymilk was produced and hydrolyzed with protease of Aspergillus oryzae and papain, and then activated carbon was used to remove Phe for PKU patients. The second-derivative spectrophotometry method was used to determine Phe content in soymilk. The results showed no significant difference in dry matter, fat, and crude fiber between soymilk and Phe-extracted soymilk with respect to the control group (P < 0.05). Soymilk’s protein content was calculated as 2.74% (w/w) and that of Phe-reduced soymilk as 1.94% (w/w). Similarly, consecutive Phe content was 40.53 mg/L and 5.09 mg/L. After hydrolization, the calculated Phe removal rate was 87.44% (w/w), and the protein content was reduced by 29.19% (w/w). The study demonstrates that Phe-reduced soymilk is suitable for PKU patients, thus reducing the need for imported products and offering new market opportunities.
References
Adebayo-Tayo, B.C., Adegoke, A.A. and Akinjogunla, O.J. 2009. Microbial and physico-chemical quality of powdered soymilk samples in Akwa Ibom, South Southern Nigeria. African Journal of Biotechnology 8(13): 3066–3071.
Al, K. and Oladimeji, G.R. 2008. Production and quality evaluation of soy-corn milk. Journal of Applied Biosciences 1(2):
Amiri-Rigi, A., Emam-Djomeh, Z., Mohammadifar, M.A. and Mohammadi, M. 2012. Spray drying of low-phenylalanine skim milk: optimisation of process conditions for improving solubility and particle size. International Journal of Food science & Technology 47(3): 495–503. 10.1111/j.1365-2621.2011.02869.x
Artık, N. (1989). Türkiye’de yetiştirilen bazı soya varyetelerinden elde edilen soya sütlerinin amino asit profilinin belirlenmesi. Gıda 14(6): 381–384.
Association of Official Analytical Chemists (AOAC). 2006. Official methods of analysis of AOAC international, 18th edition. AOAC, Gaithersburg, MD.
Barbosa, C.M.D.S., Morais, H.A., Silva, V.D.M., Oliveira, M.C.D. and Silvestre, M.P.C. 2002. Standardization of the analytical method for evaluating the degree of exposure to phenylalanine in casein hydrolysates, by second derived spectrophotometry (Padronização de método analítico para avaliação do grau de exposição da fenilalanina em hidrolisados de caseína, por espectrofotometria derivada segunda). Revista Brasileira de Ciências Farmacêuticas 38(1): 113–119. 10.1590/S1516-3322002000100012
Blau, N. van Spronsen, F.J. and Levy, H.L. 2010. Phenylketonuria. The Lancet, 376(9750): 1417–1427. 10.1016/S0140-6736(10)60961-0
Bricarello, L.P., Kasinski, N., Bertolami, M.C., Faludi, A., Pinto, L.A., Relvas, W.G., et al. 2004. Comparison between the effects of soymilk and non-fat cow milk on lipid profile and lipid peroxidation in patients with primary hypercholesterolemia. Nutrition 20(2): 200–204. 10.1016/j.nut.2003.10.005
Capobiango, M., Lopes, D.C.F., Carreira, R.L., de Oliveira Afonso, W., Segall, S.D. and Silvestre, M.P.C. 2007. Optimization of enzyme-assisted processes for extracting and hydrolysing corn proteins aiming phenylalanine removal. International Journal of Food Engineering 3(6): 1–19. 10.2202/1556-3758.1268
Carreira, R.L., Silva, M.R., Lucia, P.A., Starling Aguiar, M.J.B., Januario, J.N., Silvestre, M.P.C. 2008. Association of two enzymes for obtaining low phenylalanine protein hydrolysates from wheat flour. International Journal of Food Engineering 4(7): 1–9. 10.2202/1556-3758.1544
Chen, K., Erh, M.H., Su, N.W., Liu, W.H., Chou, C.C., Cheng, K.C. 2012. Soyfoods and soybean products: from traditional use to modern applications. Applied Microbiology and Biotechnology 96: 9–22. 10.1007/s00253-012-4330-7
Clark, H.M., Alves, C.C.O., Franca, A.S. and Oliveira, L.S. 2012. Evaluation of the performance of an agricultural residue-based activated carbon aiming at removal of phenylalanine from aqueous solutions. LWT—Food Science and Technology 49: 155–161. 10.1016/j.lwt.2012.04.026
Cruz, N., Capellas, M., Hernández, M., Trujillo, A.J., Guamis, B. and Ferragut, V. 2007. Ultra high pressure homogenization of soymilk: microbiological, physicochemical and microstructural characteristics. Food Research International 40(6): 725–732. 10.1016/j.foodres.2007.01.003
De, B., Shrivastav, A., Das, T. and Goswami, T.K. 2022. Physicochemical and nutritional assessment of soymilk and soymilk products and comparative evaluation of their effects on blood gluco-lipid profile. Applied Food Research 2: 100146. 10.1016/j.afres.2022.100146
DeMan, L., DeMan, J.M. and Buzzell, R.I. 1987. Composition and properties of soymilk and tofu made from Ontario light hilum soybeans. Canadian Institute of Food Science and Technology Journal 20(5): 363–367. 10.1016/S0315-5463(87)71332-7
Díez, S., Leitão, A., Ferreira, L. and Rodrigues, A.A. 1998. Adsorption of phenylalanine onto polymeric resins: equilibrium, kinetics and operation of a parametric pumping unit. Separation and Purification Technology 13: 25–35. 10.1016/S1383-5866(97)00053-1
Dobrowolski, S.F., Heintz, C., Miller, T., Ellingson, C., Ellingson, C., Özer, I., et al. 2011. Molecular genetics and impact of residual in vitro phenylalanine hydroxylase activity on tetrahydrobiopterin responsiveness in Turkish PKU population. Molecular Genetics and Metabolism 102(2): 116–121. 10.1016/j.ymgme.2010.11.158
Eskandari, H., Saghseloo, A.G. and Chamjangali, M.A. 2006. First-and second-derivative spectrophotometry for simultaneous determination of copper and cobalt by 1-(2-pyridylazo)-2-naphthol in Tween 80 micellar solutions. Turkish Journal of Chemistry, 30(1): 49–63.
Food and Agriculture Organization (FAO). 1986. Manuals of food quality control 7. Food analysis: general techniques, additives, contaminants and composition. Food and Agriculture Organization Food and Nutrition Papers 14(7): 1–238. FAO, Rome, Italy.
Food and Drug Administration (FDA). 1999. Food labeling: health claims; soy protein and coronary heart disease. Food and drug administration, HHS. Final rule. Federal Register 64(206): 57700–57733.
Fei-Peng, J., Zhao-Di, F., Li, S. and Xiao-Qing, C. 2012. Removal of phenylalanine from water with calcined CuZnAl-CO3 layered double hydroxides. Transactions of Nonferrous Metals Society of China 22: 476–482. 10.1016/S1003-6326(11)61201-6
Gandhi, A.P. 2009. Quality of soybean and its food products. International Food Research Journal 16(1): 11–19.
Ghosh, S., Badruddoza, A.Z.M., Uddin, M.S. and Hidajat, K. 2011. Adsorption of chiral aromatic amino acids onto carboxymethyl-b-cyclodextrin-bonded Fe3O4/SiO2 coreshell nanoparticles. Journal of Colloid and Interface Science 354: 483–492. 10.1016/j.jcis.2010.11.060
Granata, L.A. and Morr, C.V. 1996. Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product. Journal of Food Science 61(2): 331–336. 10.1111/j.1365-2621.1996.tb14188.x
Hajirostamloo, B. 2009. Comparison of nutritional and chemical parameters of soymilk and cow milk. World Academy of Science, Engineering and Technology 57(9): 436–438.
Ichikawa, T. and Terada, H. 1977. Second derivative spectrophotometry as an effective tool for examining phenylalanine residues in proteins. Biochimica et Biophysica Acta Protein Structure 494(1): 267–270. 10.1016/0005-2795(77)90154-4
Ichikawa, T. and Terada, H. 1979. Estimation of state and amount of phenylalanine residues in proteins by second derivative spectrophotometry. Biochimica et Biophysica Acta Protein Structure 580(1): 120–128. 10.1016/0005-2795(79)90203-4
Kısa, P.T., Köse, E., Ören, N. and Arslan, N. 2017. The effect of large neutral amino acids on blood phenylalanine levels in patients with classical phenylketonuria. Journal of Basic and Clinical Health Sciences 3: 79–81. 10.5152/jbachs.2017.240
Kwok, K.C., MacDougall, D.B. and Niranjan, K. 1999. Reaction kinetics of heat-induced colour changes in soymilk. Journal of Food Engineering 40(1–2): 15–20. 10.1016/S0260-8774(99)00031-X
Liu, Z.S. and Chang, S.K. 2013. Nutritional profile and physicochemical properties of commercial soymilk. Journal Food Processing and Preservation 37(5): 651–661. 10.1111/j.1745-4549.2012.00696.x
Lopes, D.C.F., Delvivo, F.M. and Silvestre, M.P.C. 2005. Use of activated carbon for removing phenylalanine from reconstituted skim milk powder hydrolysates. LWT—Food Science and Technology 38(5): 447–453. 10.1016/j.lwt.2004.07.021
MacDonald, A., Rocha, J.C., van Rijn, M. and Feillet, F. 2011. Nutrition in phenylketonuria. Molecular Genetics and Metabolism 104: 10–18. 10.1016/j.ymgme.2011.08.023
Messina, M., Nagata, C. and Wu, A.H. 2006. Estimated Asian adult soy protein and isoflavone intakes. Nutrition and Cancer 55: 1–12. 10.1207/s15327914nc5501_1
Metussin, R., Alli, I. and Kermasha, S. 1992. Micronization effects on composition and properties of tofu. Journal of Food Science 57(2): 418–422. 10.1111/j.1365-2621.1992.tb05507.x
Miclo, L., Perrin, E., Driou, A., Mellet, M. and Linden, G. 1995. Determination of the ratios of the aromatic amino acid residues by first-or second-derivative UV spectrometry for a simple characterization of peptides. International Journal of Peptide and Protein Research 46(2): 186–192. 10.1111/j.1399-3011.1995.tb01335.x
Neto, E.V., Laranjeira, F., Quelhas, D., Ribeiro, I., Seabra, A., Mineiro, N., et al. 2018. Mutation analysis of the PAH gene in phenylketonuria patients from Rio de Janeiro, Southeast Brazil. Molecular Genetics and Genomic Medicine 6(4): 575–591. 10.1002/mgg3.408
Nozaki, Y. 1990. Determination of tryptophan, tyrosine, and phenylalanine by second derivative spectrophotometry. Archives of Biochemistry and Biophysics 277(2): 324–333. 10.1016/0003-9861(90)90587-O
Owen, A.J. 1995. Uses of derivative spectroscopy application note. Agilent Technologies, Waldbronn, Germany.
Özboy, Ö. 2002. Development of corn starch-gum bread for phenylketonuria patients. Nahrung (Food) 46(2): 87–91. 10.1002/1521-3803(20020301)46:2<87::AID-FOOD87>3.0.CO;2-Y
Özcan, T., Delikanlı, B. and Akın, Z. 2015. Bioactive components of soybeans and their health effects. Turkish Journal of Agriculture Food Science and Technology 3(6): 350–355. 10.24925/turjaf.v3i6.350-355.248
Paramás, A.M.G., Bárez, J.A.G., Marcos, C.C., García-Villanova, R.J. and Sánchez, J.S. 2006. HPLC-fluorimetric method for analysis of amino acids in products of the hive (honey and bee-pollen). Food Chemistry 95(1): 148–156. 10.1016/j.foodchem.2005.02.008
Pathomrungsiyounggul, P., Grandison, A.S. and Lewis, M.J. 2007. Effects of calcium chloride and sodium hexametaphosphate on certain chemical and physical properties of soymilk. Journal of Food Science 72(8): E428–E434. 10.1111/j.1750-3841.2007.00504.x
Pearson, D. 1970. The chemical analysis of foods, 6th edition. J&A Churchill, London.
Piecyk, M., Śrama, A., Bzducha, A. and Obiedziński, M. 2007. Application of HPLC and GC/MS to quantification of phenylalanine in chosen kinds of food for particular nutritional uses. Acta Scientiarum Polonorum Technologia Alimentaria 6(2): 5–18.
Pimentel, F.B., Alves, R.C., Costa, A.S.G., Torres, D., Almeida, M.F. and Oliveira, M.B.P.P. 2014. Phenylketonuria: protein content and amino acids profile of dishes for phenylketonuric patients. The relevance of phenylalanine. Food Chemistry 149: 144–150. 10.1016/j.foodchem.2013.10.099
Shahidi, F. and Naczk, M. 1995. Food phenolics. Sources, chemistry, effects, applications. Technomic Publishing Companies Inc., Lancaster, PA, 331 p.
Silvestre, M.P., Vieira, C.R., Silva, M.R., Silva, M.C., Lopes, C.O. and Silva, V.D. 2009. Use of an enzymatic process for extracting and hydrolyzing rice proteins aiming at phenylalanine removal. International Journal of Food Engineering 5(1): 1–11. 10.2202/1556-3758.1462
Siulapwa, N. and Mwambungu, A. 2014. Nutritional value of differently processed soybean seeds. International Journal of Research in Agriculture and Food Sciences 2(6): 8–16.
Soares, R.D., Biasutti, E.A., Capobiango, M., Vieira, C.R., Silva, V.D., Morais, et al. 2007. Preparation of enzymatic skim milk hydrolysates with low phenylalanine content. Acta Farm Bonaerense 25(3): 325–332.
The Soyfoods Association of America (SAA). 1996, Mar. Voluntary standards for the composition and labeling of soymilk in the United States. SAA, Walnut Creek, CA.
Titus, E., Kalkar, A.K. and Gaikar, V.G. 2003. Equilibrium studies of adsorption of amino acids on NAZSM-5 zeolite. Colloids and Surfaces A: Physicochemical and Engineering Aspects 223: 55–61. 10.1016/S0927-7757(03)00131-6
Yang, G., Shu, X.O., Jin, F., Zhang, X., Li, H.L., Gao, Y.T. et al. 2005. Longitudinal study of soy food intake and blood pressure among middle-aged and elderly Chinese women. American Journal of Clinical Nutrition 81: 1012–1017. 10.1093/ajcn/81.5.1012
Zamora-Ros, R., Knaze, V., Lujan-Barroso, L., Kuhnle, G.G.C., Mulligan, A.A., Touillaud, M., Slimani, et al. 2012. Dietary intakes and food sources of phytoestrogens in the European Prospective Investigation into Cancer and Nutrition (EPIC) 24-hour dietary recall cohort. European Journal of Clinical Nutrition 66: 932–41. 10.1038/ejcn.2012.36
Al, K. and Oladimeji, G.R. 2008. Production and quality evaluation of soy-corn milk. Journal of Applied Biosciences 1(2):
Amiri-Rigi, A., Emam-Djomeh, Z., Mohammadifar, M.A. and Mohammadi, M. 2012. Spray drying of low-phenylalanine skim milk: optimisation of process conditions for improving solubility and particle size. International Journal of Food science & Technology 47(3): 495–503. 10.1111/j.1365-2621.2011.02869.x
Artık, N. (1989). Türkiye’de yetiştirilen bazı soya varyetelerinden elde edilen soya sütlerinin amino asit profilinin belirlenmesi. Gıda 14(6): 381–384.
Association of Official Analytical Chemists (AOAC). 2006. Official methods of analysis of AOAC international, 18th edition. AOAC, Gaithersburg, MD.
Barbosa, C.M.D.S., Morais, H.A., Silva, V.D.M., Oliveira, M.C.D. and Silvestre, M.P.C. 2002. Standardization of the analytical method for evaluating the degree of exposure to phenylalanine in casein hydrolysates, by second derived spectrophotometry (Padronização de método analítico para avaliação do grau de exposição da fenilalanina em hidrolisados de caseína, por espectrofotometria derivada segunda). Revista Brasileira de Ciências Farmacêuticas 38(1): 113–119. 10.1590/S1516-3322002000100012
Blau, N. van Spronsen, F.J. and Levy, H.L. 2010. Phenylketonuria. The Lancet, 376(9750): 1417–1427. 10.1016/S0140-6736(10)60961-0
Bricarello, L.P., Kasinski, N., Bertolami, M.C., Faludi, A., Pinto, L.A., Relvas, W.G., et al. 2004. Comparison between the effects of soymilk and non-fat cow milk on lipid profile and lipid peroxidation in patients with primary hypercholesterolemia. Nutrition 20(2): 200–204. 10.1016/j.nut.2003.10.005
Capobiango, M., Lopes, D.C.F., Carreira, R.L., de Oliveira Afonso, W., Segall, S.D. and Silvestre, M.P.C. 2007. Optimization of enzyme-assisted processes for extracting and hydrolysing corn proteins aiming phenylalanine removal. International Journal of Food Engineering 3(6): 1–19. 10.2202/1556-3758.1268
Carreira, R.L., Silva, M.R., Lucia, P.A., Starling Aguiar, M.J.B., Januario, J.N., Silvestre, M.P.C. 2008. Association of two enzymes for obtaining low phenylalanine protein hydrolysates from wheat flour. International Journal of Food Engineering 4(7): 1–9. 10.2202/1556-3758.1544
Chen, K., Erh, M.H., Su, N.W., Liu, W.H., Chou, C.C., Cheng, K.C. 2012. Soyfoods and soybean products: from traditional use to modern applications. Applied Microbiology and Biotechnology 96: 9–22. 10.1007/s00253-012-4330-7
Clark, H.M., Alves, C.C.O., Franca, A.S. and Oliveira, L.S. 2012. Evaluation of the performance of an agricultural residue-based activated carbon aiming at removal of phenylalanine from aqueous solutions. LWT—Food Science and Technology 49: 155–161. 10.1016/j.lwt.2012.04.026
Cruz, N., Capellas, M., Hernández, M., Trujillo, A.J., Guamis, B. and Ferragut, V. 2007. Ultra high pressure homogenization of soymilk: microbiological, physicochemical and microstructural characteristics. Food Research International 40(6): 725–732. 10.1016/j.foodres.2007.01.003
De, B., Shrivastav, A., Das, T. and Goswami, T.K. 2022. Physicochemical and nutritional assessment of soymilk and soymilk products and comparative evaluation of their effects on blood gluco-lipid profile. Applied Food Research 2: 100146. 10.1016/j.afres.2022.100146
DeMan, L., DeMan, J.M. and Buzzell, R.I. 1987. Composition and properties of soymilk and tofu made from Ontario light hilum soybeans. Canadian Institute of Food Science and Technology Journal 20(5): 363–367. 10.1016/S0315-5463(87)71332-7
Díez, S., Leitão, A., Ferreira, L. and Rodrigues, A.A. 1998. Adsorption of phenylalanine onto polymeric resins: equilibrium, kinetics and operation of a parametric pumping unit. Separation and Purification Technology 13: 25–35. 10.1016/S1383-5866(97)00053-1
Dobrowolski, S.F., Heintz, C., Miller, T., Ellingson, C., Ellingson, C., Özer, I., et al. 2011. Molecular genetics and impact of residual in vitro phenylalanine hydroxylase activity on tetrahydrobiopterin responsiveness in Turkish PKU population. Molecular Genetics and Metabolism 102(2): 116–121. 10.1016/j.ymgme.2010.11.158
Eskandari, H., Saghseloo, A.G. and Chamjangali, M.A. 2006. First-and second-derivative spectrophotometry for simultaneous determination of copper and cobalt by 1-(2-pyridylazo)-2-naphthol in Tween 80 micellar solutions. Turkish Journal of Chemistry, 30(1): 49–63.
Food and Agriculture Organization (FAO). 1986. Manuals of food quality control 7. Food analysis: general techniques, additives, contaminants and composition. Food and Agriculture Organization Food and Nutrition Papers 14(7): 1–238. FAO, Rome, Italy.
Food and Drug Administration (FDA). 1999. Food labeling: health claims; soy protein and coronary heart disease. Food and drug administration, HHS. Final rule. Federal Register 64(206): 57700–57733.
Fei-Peng, J., Zhao-Di, F., Li, S. and Xiao-Qing, C. 2012. Removal of phenylalanine from water with calcined CuZnAl-CO3 layered double hydroxides. Transactions of Nonferrous Metals Society of China 22: 476–482. 10.1016/S1003-6326(11)61201-6
Gandhi, A.P. 2009. Quality of soybean and its food products. International Food Research Journal 16(1): 11–19.
Ghosh, S., Badruddoza, A.Z.M., Uddin, M.S. and Hidajat, K. 2011. Adsorption of chiral aromatic amino acids onto carboxymethyl-b-cyclodextrin-bonded Fe3O4/SiO2 coreshell nanoparticles. Journal of Colloid and Interface Science 354: 483–492. 10.1016/j.jcis.2010.11.060
Granata, L.A. and Morr, C.V. 1996. Improved acid, flavor and volatile compound production in a high protein and fiber soymilk yogurt-like product. Journal of Food Science 61(2): 331–336. 10.1111/j.1365-2621.1996.tb14188.x
Hajirostamloo, B. 2009. Comparison of nutritional and chemical parameters of soymilk and cow milk. World Academy of Science, Engineering and Technology 57(9): 436–438.
Ichikawa, T. and Terada, H. 1977. Second derivative spectrophotometry as an effective tool for examining phenylalanine residues in proteins. Biochimica et Biophysica Acta Protein Structure 494(1): 267–270. 10.1016/0005-2795(77)90154-4
Ichikawa, T. and Terada, H. 1979. Estimation of state and amount of phenylalanine residues in proteins by second derivative spectrophotometry. Biochimica et Biophysica Acta Protein Structure 580(1): 120–128. 10.1016/0005-2795(79)90203-4
Kısa, P.T., Köse, E., Ören, N. and Arslan, N. 2017. The effect of large neutral amino acids on blood phenylalanine levels in patients with classical phenylketonuria. Journal of Basic and Clinical Health Sciences 3: 79–81. 10.5152/jbachs.2017.240
Kwok, K.C., MacDougall, D.B. and Niranjan, K. 1999. Reaction kinetics of heat-induced colour changes in soymilk. Journal of Food Engineering 40(1–2): 15–20. 10.1016/S0260-8774(99)00031-X
Liu, Z.S. and Chang, S.K. 2013. Nutritional profile and physicochemical properties of commercial soymilk. Journal Food Processing and Preservation 37(5): 651–661. 10.1111/j.1745-4549.2012.00696.x
Lopes, D.C.F., Delvivo, F.M. and Silvestre, M.P.C. 2005. Use of activated carbon for removing phenylalanine from reconstituted skim milk powder hydrolysates. LWT—Food Science and Technology 38(5): 447–453. 10.1016/j.lwt.2004.07.021
MacDonald, A., Rocha, J.C., van Rijn, M. and Feillet, F. 2011. Nutrition in phenylketonuria. Molecular Genetics and Metabolism 104: 10–18. 10.1016/j.ymgme.2011.08.023
Messina, M., Nagata, C. and Wu, A.H. 2006. Estimated Asian adult soy protein and isoflavone intakes. Nutrition and Cancer 55: 1–12. 10.1207/s15327914nc5501_1
Metussin, R., Alli, I. and Kermasha, S. 1992. Micronization effects on composition and properties of tofu. Journal of Food Science 57(2): 418–422. 10.1111/j.1365-2621.1992.tb05507.x
Miclo, L., Perrin, E., Driou, A., Mellet, M. and Linden, G. 1995. Determination of the ratios of the aromatic amino acid residues by first-or second-derivative UV spectrometry for a simple characterization of peptides. International Journal of Peptide and Protein Research 46(2): 186–192. 10.1111/j.1399-3011.1995.tb01335.x
Neto, E.V., Laranjeira, F., Quelhas, D., Ribeiro, I., Seabra, A., Mineiro, N., et al. 2018. Mutation analysis of the PAH gene in phenylketonuria patients from Rio de Janeiro, Southeast Brazil. Molecular Genetics and Genomic Medicine 6(4): 575–591. 10.1002/mgg3.408
Nozaki, Y. 1990. Determination of tryptophan, tyrosine, and phenylalanine by second derivative spectrophotometry. Archives of Biochemistry and Biophysics 277(2): 324–333. 10.1016/0003-9861(90)90587-O
Owen, A.J. 1995. Uses of derivative spectroscopy application note. Agilent Technologies, Waldbronn, Germany.
Özboy, Ö. 2002. Development of corn starch-gum bread for phenylketonuria patients. Nahrung (Food) 46(2): 87–91. 10.1002/1521-3803(20020301)46:2<87::AID-FOOD87>3.0.CO;2-Y
Özcan, T., Delikanlı, B. and Akın, Z. 2015. Bioactive components of soybeans and their health effects. Turkish Journal of Agriculture Food Science and Technology 3(6): 350–355. 10.24925/turjaf.v3i6.350-355.248
Paramás, A.M.G., Bárez, J.A.G., Marcos, C.C., García-Villanova, R.J. and Sánchez, J.S. 2006. HPLC-fluorimetric method for analysis of amino acids in products of the hive (honey and bee-pollen). Food Chemistry 95(1): 148–156. 10.1016/j.foodchem.2005.02.008
Pathomrungsiyounggul, P., Grandison, A.S. and Lewis, M.J. 2007. Effects of calcium chloride and sodium hexametaphosphate on certain chemical and physical properties of soymilk. Journal of Food Science 72(8): E428–E434. 10.1111/j.1750-3841.2007.00504.x
Pearson, D. 1970. The chemical analysis of foods, 6th edition. J&A Churchill, London.
Piecyk, M., Śrama, A., Bzducha, A. and Obiedziński, M. 2007. Application of HPLC and GC/MS to quantification of phenylalanine in chosen kinds of food for particular nutritional uses. Acta Scientiarum Polonorum Technologia Alimentaria 6(2): 5–18.
Pimentel, F.B., Alves, R.C., Costa, A.S.G., Torres, D., Almeida, M.F. and Oliveira, M.B.P.P. 2014. Phenylketonuria: protein content and amino acids profile of dishes for phenylketonuric patients. The relevance of phenylalanine. Food Chemistry 149: 144–150. 10.1016/j.foodchem.2013.10.099
Shahidi, F. and Naczk, M. 1995. Food phenolics. Sources, chemistry, effects, applications. Technomic Publishing Companies Inc., Lancaster, PA, 331 p.
Silvestre, M.P., Vieira, C.R., Silva, M.R., Silva, M.C., Lopes, C.O. and Silva, V.D. 2009. Use of an enzymatic process for extracting and hydrolyzing rice proteins aiming at phenylalanine removal. International Journal of Food Engineering 5(1): 1–11. 10.2202/1556-3758.1462
Siulapwa, N. and Mwambungu, A. 2014. Nutritional value of differently processed soybean seeds. International Journal of Research in Agriculture and Food Sciences 2(6): 8–16.
Soares, R.D., Biasutti, E.A., Capobiango, M., Vieira, C.R., Silva, V.D., Morais, et al. 2007. Preparation of enzymatic skim milk hydrolysates with low phenylalanine content. Acta Farm Bonaerense 25(3): 325–332.
The Soyfoods Association of America (SAA). 1996, Mar. Voluntary standards for the composition and labeling of soymilk in the United States. SAA, Walnut Creek, CA.
Titus, E., Kalkar, A.K. and Gaikar, V.G. 2003. Equilibrium studies of adsorption of amino acids on NAZSM-5 zeolite. Colloids and Surfaces A: Physicochemical and Engineering Aspects 223: 55–61. 10.1016/S0927-7757(03)00131-6
Yang, G., Shu, X.O., Jin, F., Zhang, X., Li, H.L., Gao, Y.T. et al. 2005. Longitudinal study of soy food intake and blood pressure among middle-aged and elderly Chinese women. American Journal of Clinical Nutrition 81: 1012–1017. 10.1093/ajcn/81.5.1012
Zamora-Ros, R., Knaze, V., Lujan-Barroso, L., Kuhnle, G.G.C., Mulligan, A.A., Touillaud, M., Slimani, et al. 2012. Dietary intakes and food sources of phytoestrogens in the European Prospective Investigation into Cancer and Nutrition (EPIC) 24-hour dietary recall cohort. European Journal of Clinical Nutrition 66: 932–41. 10.1038/ejcn.2012.36
Article Sidebar
Published
Dec 21, 2023
Article Details
Section
Research Article
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.