WO1994015952A1 - Method for production of a kappa-casein glycomacropeptide and use of a kappa-casein glycomacropeptide - Google Patents
Method for production of a kappa-casein glycomacropeptide and use of a kappa-casein glycomacropeptide Download PDFInfo
- Publication number
- WO1994015952A1 WO1994015952A1 PCT/DK1994/000013 DK9400013W WO9415952A1 WO 1994015952 A1 WO1994015952 A1 WO 1994015952A1 DK 9400013 W DK9400013 W DK 9400013W WO 9415952 A1 WO9415952 A1 WO 9415952A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- kappa
- casein glycomacropeptide
- fact
- gmp
- whey
- Prior art date
Links
- 108010028463 kappa-casein glycomacropeptide Proteins 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims description 14
- 238000000034 method Methods 0.000 claims abstract description 33
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 24
- 102000007544 Whey Proteins Human genes 0.000 claims abstract description 15
- 239000005862 Whey Substances 0.000 claims abstract description 14
- 239000007858 starting material Substances 0.000 claims abstract description 13
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 11
- 235000005911 diet Nutrition 0.000 claims abstract description 4
- 230000037213 diet Effects 0.000 claims abstract description 4
- 235000013336 milk Nutrition 0.000 claims description 10
- 239000008267 milk Substances 0.000 claims description 10
- 210000004080 milk Anatomy 0.000 claims description 10
- 235000021119 whey protein Nutrition 0.000 claims description 10
- 235000018102 proteins Nutrition 0.000 claims description 8
- 102000004169 proteins and genes Human genes 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 8
- 239000012465 retentate Substances 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 4
- 229940108461 rennet Drugs 0.000 claims description 3
- 108010058314 rennet Proteins 0.000 claims description 3
- 238000004925 denaturation Methods 0.000 claims description 2
- 230000036425 denaturation Effects 0.000 claims description 2
- 239000002244 precipitate Substances 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 206010012735 Diarrhoea Diseases 0.000 abstract 1
- 208000036142 Viral infection Diseases 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 230000009385 viral infection Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 14
- 201000011252 Phenylketonuria Diseases 0.000 description 9
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 6
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 6
- 239000002002 slurry Substances 0.000 description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 4
- 239000008101 lactose Substances 0.000 description 4
- 239000012141 concentrate Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 239000012466 permeate Substances 0.000 description 3
- 108020001775 protein parts Proteins 0.000 description 3
- 235000013618 yogurt Nutrition 0.000 description 3
- 108010076119 Caseins Proteins 0.000 description 2
- 102000011632 Caseins Human genes 0.000 description 2
- 239000003957 anion exchange resin Substances 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 239000013065 commercial product Substances 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- 230000008929 regeneration Effects 0.000 description 2
- 238000011069 regeneration method Methods 0.000 description 2
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 2
- 229960004319 trichloroacetic acid Drugs 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 235000019759 Maize starch Nutrition 0.000 description 1
- SQVRNKJHWKZAKO-UHFFFAOYSA-N beta-N-Acetyl-D-neuraminic acid Natural products CC(=O)NC1C(O)CC(O)(C(O)=O)OC1C(O)C(O)CO SQVRNKJHWKZAKO-UHFFFAOYSA-N 0.000 description 1
- 108010067454 caseinomacropeptide Proteins 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 230000004907 flux Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000006920 protein precipitation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- SQVRNKJHWKZAKO-OQPLDHBCSA-N sialic acid Chemical compound CC(=O)N[C@@H]1[C@@H](O)C[C@@](O)(C(O)=O)OC1[C@H](O)[C@H](O)CO SQVRNKJHWKZAKO-OQPLDHBCSA-N 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/202—Casein or caseinates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
- A23J3/08—Dairy proteins
- A23J3/10—Casein
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/46—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates
- C07K14/47—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates from mammals
- C07K14/4701—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates from mammals not used
- C07K14/4732—Casein
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K38/00—Medicinal preparations containing peptides
Definitions
- the invention comprises a method for production of a Kappa-casein glycomacropeptide, in the following usually abbreviated as GMP, and a use of a GMP.
- GMP has important utilities in different fields, vide EP-A1 488589, col. 1 , lines 32-45. Thus, there is a need for a cheap and simple method for production of GMP.
- EP 488589 describes a method for production of GMP. This prior art method uses an ion exchanger, and thus the tedious and time consuming process comprising regeneration of this ion exchanger is part of the prior art process.
- the proteins in this starting material are isolated in the retentate in an ultrafiltration equipment with membranes with a cut-off value as large as possible which will retain the whey proteins and the GMP in the retentate,
- step 2) the retentate from step 2) is heat treated to cause denaturation of the whey proteins
- step 4) the heat treated retehtate from step 3) is acidified to a pH value in the vicinity of the isoelectric point of the whey proteins, and 5) the precipitate generated during step 4) is separated from, the supernatant/filtrate, which is collected as a solution of the GMP.
- GMP by use of the method according to the invention can be produced on the basis of the very cheap GMP containing whey as a starting material and by means of few and simple process steps, in high yield and in high purity.
- GMP containing whey is normally either whey from cheese production or whey from production of rennet precipitated casein. Both these kinds of whey are cheap and ordinarily considered as waste products.
- the GMP produced by means of the method according to the invention is free of or almost free of phenylalanine.
- the GMP produced by means of the method according to the invention surprisingly can also be converted to an edible material, it can be used for PKU patients (PKU is phenylketonurea) as a part of their diet, vide later in this specification for a more detailed description thereof.
- Japanese unexamined . application no. 1168693 comprising preparation of sialic acid describes the use of whey as a starting material, coagulation of whey proteins and ultrafiltration of the supernatant. Even if this prior art method can also be used for production of GMP, the purity of the GMP is low.
- a preferred embodiment of the method according to the invention is characterized by the fact that the starting material is whey from rennet coagulated milk. This starting material is extremely cheap and thus provides an unusually cheap end product.
- a preferred embodiment of the method according to the invention is characterized by the fact that the cut-off value of the membranes in the ultrafiltration equipment used in step 2) is 16,000 - 20,000 Dalton. It has been found that this embodiment provides a sharp separation between the whey proteins and the GMP (which both stay in the retentate) and the low molecular lactose and salts (which are transferred to the permeate).
- a preferred embodiment of the method according to the invention is characterized by the fact that the pH value in step 4 is 4 - 5. It has been found that hereby a complete precipitation of the denatured whey proteins takes place, whereas the GMP stays in solution.
- a preferred embodiment of the method according to the invention is characterized by the fact that the separation in step 5) is performed by means of an ultrafiltration. In this manner the GMP is found in the permeate in a very pure condition.
- a preferred embodiment of the method according to the invention is characterized by the fact that the pH of the supernatant/filtrate of step 5) is adjusted to a value depending upon the future use of the GMP. If for instance the GMP solution is intended for use as a constituent in an artificial milk comprising also milk fat and lactose, the pH should be adjusted to around neutrality. This artificial milk would be free of phenylalanine and thus be well suited for PKU patients.
- the invention comprises a use of the GMP preparable according to the invention as a part of the diet for PKU patients.
- the phenylalanine free GMP used so far by PKU patients has been expensive, vide the above remarks in relation to Food Australia 43 (6), June 1991 , pages 252-254.
- the cost of the nitrogeneous intake for PKU patients can be heavily reduced.
- the GMP can be decomposed, enzymatically and by other means, to GMP fractions.
- the proportion between the sugar parts and the protein parts in these GMP fractions can differ from the proportion between the sugar parts and the protein parts in the GMP. It is to be understood that the scope of this patent will also cover a method for production of such GMP fractions and a use of such GMP fractions.
- Lacprodan-80 is a commercial product comprising a whey concentrate and produced as indicated in the product sheet Lacprodan-80 PI 9013999E/09.91 from Danmark Protein A/S, DK-6920 Videbaek, Denmark, and a slurry of Lacprodan-80 with a protein content of 8% is prepared (step 1) and 2)). This slurry is heat treated at 95°C for 15 minutes (step 3)) and then cooled to 50°C. The pH value of this slurry is adjusted to 4.5 with HCI (step 4)). Subsequently a filtration comprising a GF/D filter (Whatman) followed by a GF/F filter (Whatman) (step 5)) is performed. The filtrate contained the GMP whereby the protein part of the GMP constituted 70% of the total amount of protein.
- Lacprodan-80 is a commercial product comprising a whey concentrate and produced as indicated in the product sheet Lacprodan-80 PI 9013999E/09.91 from Danmark Protein A/S, DK-6920 Videbaek, Denmark, and a slurry of Lacprodan-80 with a protein content of 8% is prepared (step 1) and 2)). This slurry is heat treated at 95°C for 15 minutes (step 3)) and then cooled to 50°C. The pH value of this slurry is adjusted to 4.5 with HCI (step 4)). Subsequently an ultrafiltration by means of PCI membranes with a cut off value of 100,000 Dalton was performed (step 5)).
- the concentrate is spray dried.
- the protein constituted 53.4% of the dry matter.
- the phenylalanine content of the protein is around 1 /3 of the phenylalanine content in the raw material, which is considered satisfactory.
- Example 2 This experiment is performed exactly as Example 2 with the exception that a supplementary centrifugation is carried out immediately before the ultrafiltration. In this manner the ultrafiltration can be performed with a higher flux.
- a milk like product for PKU patients was formulated.
- the recipe was as follows:
- Glycomacropeptide product from Example 2 35.25 g Butter oil from unsalted butter 18.00 - Lactose 20.00 - Water 426.75 -
- composition of the milk like product was as follows: Protein 3.5%
- a yoghurt like product for PKU patients was made from the milk like product in Example 4.
- the product appeared to exhibit a too high viscosity for a yoghurt, although the flavor was good.
- the product was foun very useful as a dessert like product.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Biophysics (AREA)
- Gastroenterology & Hepatology (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Toxicology (AREA)
- Nutrition Science (AREA)
- Dairy Products (AREA)
- Peptides Or Proteins (AREA)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU58329/94A AU5832994A (en) | 1993-01-08 | 1994-01-07 | Method for production of a kappa-casein glycomacropeptide and use of a kappa-casein glycomacropeptide |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK2193A DK2193D0 (enrdf_load_stackoverflow) | 1993-01-08 | 1993-01-08 | |
| DK0021/93 | 1993-01-08 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO1994015952A1 true WO1994015952A1 (en) | 1994-07-21 |
Family
ID=8088852
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/DK1994/000013 WO1994015952A1 (en) | 1993-01-08 | 1994-01-07 | Method for production of a kappa-casein glycomacropeptide and use of a kappa-casein glycomacropeptide |
Country Status (3)
| Country | Link |
|---|---|
| AU (1) | AU5832994A (enrdf_load_stackoverflow) |
| DK (1) | DK2193D0 (enrdf_load_stackoverflow) |
| WO (1) | WO1994015952A1 (enrdf_load_stackoverflow) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996008269A1 (en) * | 1994-09-16 | 1996-03-21 | Abbott Laboratories | Inhibition of human rotavirus infection |
| US5712250A (en) * | 1994-09-16 | 1998-01-27 | Abbott Laboratories | Product for inhibition of human rotavirus infection |
| WO1999018808A1 (en) * | 1997-10-09 | 1999-04-22 | Wisconsin Alumni Research Foundation | Production of kappa-casein macropeptide |
| WO2002030210A1 (en) * | 2000-10-10 | 2002-04-18 | Bopa Ireland Limited | A dairy product |
| WO2002045522A1 (en) * | 2000-12-08 | 2002-06-13 | Tatua Co-Operative Dairy Company Limited | Isolation method |
| US6462181B1 (en) | 1997-12-11 | 2002-10-08 | Arla Foods Amba | Process for preparing a kappa-caseino glycomacropeptide or a derivative thereof |
| US6506422B1 (en) * | 1996-08-30 | 2003-01-14 | Nestec S.A. | Nutritional formula for phenylketonuria patients |
| WO2003003847A1 (en) * | 2001-07-06 | 2003-01-16 | Hannah Research Institute | Methods of extracting casein fractions from milk and caseinates and production of novel products |
| US6555659B1 (en) | 1996-10-01 | 2003-04-29 | John Stephen Ayers | Process for isolating glycomacropeptide from dairy products with a phenylalanine impurity of 0.5% w/w |
| US20120077736A1 (en) * | 2010-09-23 | 2012-03-29 | Industry Foundation Of Chonnam National University | Inhibitor against forming biofilm comprising k-casein macropeptide |
| CN103462003A (zh) * | 2013-08-13 | 2013-12-25 | 甘肃华羚生物技术研究中心 | 苯丙酮尿症病患者专用特膳食品 |
| EP2790522B1 (en) | 2011-12-14 | 2015-06-03 | Nestec S.A. | Emulsified food product containing dairy protein |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0393850A2 (en) * | 1989-04-19 | 1990-10-24 | Snow Brand Milk Products Co., Ltd. | Process for producing kappa-casein glycomacropeptides |
-
1993
- 1993-01-08 DK DK2193A patent/DK2193D0/da not_active Application Discontinuation
-
1994
- 1994-01-07 AU AU58329/94A patent/AU5832994A/en not_active Abandoned
- 1994-01-07 WO PCT/DK1994/000013 patent/WO1994015952A1/en active Application Filing
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0393850A2 (en) * | 1989-04-19 | 1990-10-24 | Snow Brand Milk Products Co., Ltd. | Process for producing kappa-casein glycomacropeptides |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5712250A (en) * | 1994-09-16 | 1998-01-27 | Abbott Laboratories | Product for inhibition of human rotavirus infection |
| WO1996008269A1 (en) * | 1994-09-16 | 1996-03-21 | Abbott Laboratories | Inhibition of human rotavirus infection |
| US6506422B1 (en) * | 1996-08-30 | 2003-01-14 | Nestec S.A. | Nutritional formula for phenylketonuria patients |
| US6555659B1 (en) | 1996-10-01 | 2003-04-29 | John Stephen Ayers | Process for isolating glycomacropeptide from dairy products with a phenylalanine impurity of 0.5% w/w |
| WO1999018808A1 (en) * | 1997-10-09 | 1999-04-22 | Wisconsin Alumni Research Foundation | Production of kappa-casein macropeptide |
| US6462181B1 (en) | 1997-12-11 | 2002-10-08 | Arla Foods Amba | Process for preparing a kappa-caseino glycomacropeptide or a derivative thereof |
| WO2002030210A1 (en) * | 2000-10-10 | 2002-04-18 | Bopa Ireland Limited | A dairy product |
| WO2002045522A1 (en) * | 2000-12-08 | 2002-06-13 | Tatua Co-Operative Dairy Company Limited | Isolation method |
| WO2003003847A1 (en) * | 2001-07-06 | 2003-01-16 | Hannah Research Institute | Methods of extracting casein fractions from milk and caseinates and production of novel products |
| US20120077736A1 (en) * | 2010-09-23 | 2012-03-29 | Industry Foundation Of Chonnam National University | Inhibitor against forming biofilm comprising k-casein macropeptide |
| US8383582B2 (en) * | 2010-09-23 | 2013-02-26 | Industry Foundation Of Chonnam National University | Inhibitor against forming biofilm comprising κ-casein macropeptide |
| EP2790522B1 (en) | 2011-12-14 | 2015-06-03 | Nestec S.A. | Emulsified food product containing dairy protein |
| CN103462003A (zh) * | 2013-08-13 | 2013-12-25 | 甘肃华羚生物技术研究中心 | 苯丙酮尿症病患者专用特膳食品 |
Also Published As
| Publication number | Publication date |
|---|---|
| AU5832994A (en) | 1994-08-15 |
| DK2193D0 (enrdf_load_stackoverflow) | 1993-01-08 |
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