Introduction:

casein-derived peptides can be liberated both in vivo via normal digestion of casein, as well as in vitro via enzymatic hydrolysis. These peptides were suggested to have biological activity.

Objectives:

the aim of this study was to describe the production and characterization of casein peptides and to explore the potential of these peptides as an option for low-phenylalanine diets.

Methods:

peptides were produced by tryptic hydrolysis of sodium caseinate and acid precipitation with HCl, followed by precipitation with ethanol or aggregation of CaCl2 or ZnSO4.

Results:

the amino acid analysis revealed a significant reduction in the amount of phenylalanine from the original protein.

Conclusion:

casein-derived peptides could be a future alternative of short chain peptides to low-phenylalanine formulations.

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