Acceptable low-phenylalanine foods and beverages can be made with glycomacropeptide from cheese whey for individuals with PKU

Kyungwha Lim, Sandra C. van Calcar, Kathryn L. Nelson, Sally T. Gleason, Denise M. Ney

Research output: Contribution to journalArticlepeer-review

54 Scopus citations

Abstract

Glycomacropeptide (GMP) is a whey protein that contains no aromatic amino acids including phenylalanine (phe). The objective of this study was to make a variety of palatable, low-phe foods and beverages with GMP and to assess their acceptability by conducting consumer sensory studies in individuals with PKU. Results demonstrate acceptability of products made with GMP. GMP supplemented with limiting indispensable amino acids could provide an alternative protein source for individuals with PKU.

Original languageEnglish (US)
Pages (from-to)176-178
Number of pages3
JournalMolecular Genetics and Metabolism
Volume92
Issue number1-2
DOIs
StatePublished - Sep 2007
Externally publishedYes

ASJC Scopus subject areas

  • Endocrinology, Diabetes and Metabolism
  • Biochemistry
  • Molecular Biology
  • Genetics
  • Endocrinology

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