FENİLKETONÜRİ HASTALARI İÇİN FENİLALANİN İÇERİĞİ AZALTILMIŞ BİR UN GELİŞTİRİLMESİ

Year 2018, , 812 - 825, 01.10.2018

Özlem Kılıç Büyükkurt , Atike Nur Durak , Mustafa Erbaş

https://doi.org/10.15237/gida.GD18029

Cited By: 1

Abstract

Fenilketonüri (FKU) hastalığının tedavisinde,
fenilalanince kısıtlı diyet tedavinin temelini oluşturmaktadır. Bu nedenle; FKU
hastalarının diyetlerinde önemli bir çeşitlilik oluşturmak için buğday unundan
fenilalanin içeriği azaltılmış yeni bir un (FAUN) hazırlanması amaçlanmıştır.
Bu amaçla, unda bulunan proteinler in vitro olarak hidroliz edilmiş ve
amino asitlerin serbestleşmesi sağlanmıştır. Serbestleşebilen bu amino
asitlerin içerisindeki fenilalaninin miktarını azaltmak için ise, hidrolizata
fenilalanin amonyum liyaz (FAL) enzimi içeren mısır filizi ekstraktı uygulanmış
ve sonrasında elde edilen ürün kurutularak tekrar un haline getirilmiştir.
Araştırma sonucunda, in vitro hidroliz ile unun serbest fenilalanin
içeriğinin yaklaşık 15 kat arttığı ve 6.09 μmol/sa.g FAL enzim aktivitesine
sahip mısır filizi ekstraktı uygulamasının da unun serbest fenilalanin
içeriğini yaklaşık %50 oranında azalttığı tespit edilmiştir. Ayrıca FAUN ile
üretilen bisküvilerin, duyusal özellikleri 9 puanlık hedonik skalaya göre yapılan
değerlendirmede 4.5 ve daha yüksek puanları aldığı tespit edilmiştir.

Keywords

Fenilketonüri, fenilalanin, fenilalanin amonyum liyaz

DEVELOPMENT OF A NEW OF FLOUR WITH REDUCED PHENYLALANINE CONTENT FOR PHENYLKETONURIA PATIENTS

Abstract

Phenylalanine-restricted diet is
the basis of treatment for phenylketonuria (PKU). Therefore; it was aimed to prepare new flour with reduced phenylalanine
(FRP) content from wheat flour in order to create a significant diversity in
PKU patients’ diet. For this purpose, proteins in flour were hydrolyzed by in
vitro and amino acids were released. In order to reduce the amount of
phenylalanine in these free-amino acids, corn seedling extracts containing
phenylalanine ammonium lyase (PAL) was applied to hydrolysate, the resulting
product was dried and obtained again flour. As a result of the research, it was
determined that free phenylalanine content of flour was increased about 15-fold
by in vitro and application of corn seedling extract with PAL enzyme
activity of 6.09 μmol/h.g reduced about 50% of free phenylalanine content of
flour. It was also determined that biscuits produced with FRP had sensorial
scores of 4.5 or higher, based on the hedonic scale of 9 points.

Keywords

Phenylketonuria, phenylalanine, phenylalanine ammonia lyase

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