METHOD OF DECREASING THE CONTENTS OF PHENYLALANINE IN THE PROTEINOUS HYDROLYSATES

Protein hydrolysates or meat- aroma concentrates are subjected to chromatography on a chromatographical column filled with a beta -cyclodextrin polymer to reduce their phenylalanine content.

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Bibliographische Detailangaben
Hauptverfasser:	SZENTA,LAJOS,HU, ROTHE,MANFRED,DD, SPECHT,MANFRED,DD, SZENTLI,JOZSEF,HU
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES HYGIENE MEDICAL OR VETERINARY SCIENCE PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	Protein hydrolysates or meat- aroma concentrates are subjected to chromatography on a chromatographical column filled with a beta -cyclodextrin polymer to reduce their phenylalanine content.