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KMID : 1134820070360020246
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 2 p.246 ~ p.249
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Processing Properties of DL-Phenylalanine in Aqueous Solution
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Kim In-Ho
Shin Ji-Young
Han Dae-Seok
Park Yong-Kon
Kim Young-Eon
Lee Chang-Ho
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Abstract
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DL-phenylalanine (DLPA) is known as an essential amino acid exhibiting opiate capacities by inhibiting the degradation of enkephalins. From the viewpoint of developing a drink containing DLPA, its solubility and stability in aqueous solutions were investigated at some processing conditions such as temperature and pH. When the solubility was analyzed by transmittance at 600 nm, the solutions containing DLPA of 0.1% to 2% showed transmittance over 98% above 60℃ and over 99% at wide range of pH (3.0, 7.0, and 10.0). The valuable stability was also recognized through HPLC analysis for DLPA content, that is, 61-71% DLPA was still remained even after processing at high temperature and wide pH range, indicating the possibility of development of drink containing DLPA. Among flavors considered for the improvement of consumers’ acceptability on drink, orange and amino acid flavors were superior to others. Microbial growth was not detected during 6-week storage after drink preparation.
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KEYWORD
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DL-phenylalanine(DLPA), soluble stability, processing characteristics
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