The free amino acid profile of the Croatian ewe milk cheese "Krk cheese" during ripening (CROSBI ID 187237)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Mikulec, Nataša ; Habuš, Ivan ; Antunac, Neven ; Vitale, Ljubinka ; Havranek, Jasmina
engleski
The free amino acid profile of the Croatian ewe milk cheese "Krk cheese" during ripening
The aim of this study was to determine a content of FAAs and their ratio in Krk cheese during its ripening. FAA content was determined by RP-HPLC of cheese aque-ous/ethanol extracts after FAAs were transformed into their 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate derivatives. Their concentration increased during ripen-ing, reaching the value of up to 5 % in cheese dry matter. Dominating FAAs were Glu>Leu>Val>Asp>Phe>Ser>Pro, and higher content of nonessential vs essential AAs was revealed. Krk cheese has, in relation to other cheeses, higher values for Glu/Leu, Glu/Phe, Glu/Pro and smaller values for Leu/Asp, Val/Asp, Phe/Asp ratios, while other ratios are comparable to those of other hard ovine cheeses.
RP-HPLC; ewe’s milk cheese; Krk cheese; cheese ripening; free amino acids
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Podaci o izdanju
66 (3)
2013.
390-395
objavljeno
1364-727X
10.1111/1471-0307.12032
Povezanost rada
Kemija, Poljoprivreda (agronomija)