The free amino acid profile of the Croatian ewe milk cheese "Krk cheese" during ripening

Mikulec, Nataša; Habuš, Ivan; Antunac, Neven; Vitale, Ljubinka; Havranek, Jasmina

doi:10.1111/1471-0307.12032

Pregled bibliografske jedinice broj: 600209

The free amino acid profile of the Croatian ewe milk cheese "Krk cheese" during ripening

Mikulec, Nataša; Habuš, Ivan; Antunac, Neven; Vitale, Ljubinka; Havranek, Jasmina

The free amino acid profile of the Croatian ewe milk cheese "Krk cheese" during ripening // International journal of dairy technology, 66 (2013), 3; 390-395 doi:10.1111/1471-0307.12032 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 600209 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
The free amino acid profile of the Croatian ewe milk cheese "Krk cheese" during ripening

Autori
Mikulec, Nataša ; Habuš, Ivan ; Antunac, Neven ; Vitale, Ljubinka ; Havranek, Jasmina

Izvornik
International journal of dairy technology (1364-727X) 66 (2013), 3; 390-395

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
RP-HPLC; ewe’s milk cheese; Krk cheese; cheese ripening; free amino acids

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Poljoprivreda (agronomija)

POVEZANOST RADA

Projekti:
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178-1782128-2124 - Funkcionalni mliječni proizvodi od ovčjeg mlijeka (Samaržija, Dubravka, MZOS ) ( CroRIS)
178-1782128-2127 - Elementi ekološke proizvodnje i analitičke metode za dokazivanje izvornosti sira (Havranek, Jasmina, MZOS ) ( CroRIS)