Free amino acid profile during ripening of ewe's milk cheese from the Croatian island Krk

被引：3
|
作者：
Mikulec, Natasa [1 ]
Habus, Ivan [2 ]
Antunac, Neven [1 ]
Vitale, Ljubinka [2 ]
Havranek, Jasmina [1 ]
机构：
[1] Univ Zagreb, Fac Agr, Dept Dairy Sci, Zagreb 10000, Croatia
[2] Rudjer Boskovic Inst, Zagreb 10002, Croatia
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2013年 / 66卷 / 03期
关键词：
RP-HPLC; ewe's milk cheese; Krk cheese; cheese ripening; free amino acids; IDIAZABAL CHEESE; CHEDDAR CHEESE; SENSORY PROPERTIES; FLAVOR FORMATION; MAHON CHEESE; PROTEOLYSIS; EVOLUTION; STARTER; LACTOBACILLUS; MICROFLORA;
D O I：
10.1111/1471-0307.12032
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The aim of this study was to determine the content of free amino acids (FAA) and their ratio in ewe's milk cheese from the island Krk during its ripening. FAA content was determined by reversed phase HPLC (RP-HPLC) of cheese aqueous/ethanol extracts after FAA were transformed into their 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate derivatives. Their concentration increased during ripening, reaching the value of 5% in cheese dry matter. The dominant FAA were glutamic acid>leucine>valine>asparticacid>phenylalanine>serine>proline, and higher content of nonessential vs essential FAA was revealed. Krk cheese has, in relation to other cheeses, higher values for glutamic acid/leucine, glutamic acid/phenylalanine, glutamic acid/proline and smaller values for leucine/aspartic acid, valine/aspartic acid, phenylalanine/aspartic acid ratios, while other ratios are comparable to those of other hard ovine cheeses.
引用
收藏
页码：390 / 395
页数：6
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