Abstract
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 $60^{\circ}C$ 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 de-velopment 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.
Phenylalnine은 enkephalin, endorphine의 분해를 촉진하는 carboxypeptidase, aminopeptidase의 작용을 억제하는 필수아미노산으로 식욕억제, 정서 안정, 통증, 기분조절 관련 아미노산이다. 자연계의 L-phenylalanine과 비교하여 물리화학적 당량반응으로 구조가 보다 안정한 DL-phenylalnine(DLPA)을 소재로 가공적성을 조사하였다. DLPA는 $60^{\circ}C$ 이상의 온도와 농도변화에서 용해 시 98%T 이상의 값을 나타내어 가공 적합성을 보였고, 다양한 pH 범위에서도 99%T 이상의 값을 보여 용해 안정성을 확인하였다.
