The free d-aspartic acid and d-glutamic acid content of sheep milk and sheep milk products

Csanádi, József; Csapó, J.; Fenyvessy, József; Jávor, A.; Bara-Herczegh, Ottilia: The free d-aspartic acid and d-glutamic acid content of sheep milk and sheep milk products. Review of faculty of engineering : analecta technica Szegedinensia, (8) 2. pp. 101-105. (2014)

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The role of D-amino acids of foods in the human health is a strongly discussed topic and usually, data came from the investigation of cow milk. We have studied the free D-aspartic acid and free D-glutamic acid content of sheep milk, heat-treated sheep milk at various temperatures and various products of sheep milk. Raw sheep milk didn’t contain free D-aspartic and D-glutamic acid in remarkable amount and ratio 5.92% free D-aspartic acid; 2.62% free D-glutamic acid). Our heat-treatments didn’t cause major change in the free D-aspartic and D-glutamic acid content (max.: 7.8% free D-aspartic acid; 5.3% free D-glutamic acid in total free aspartic and glutamic acid). Contrary, all of the investigated products contained high level of free D-amino acids. The free D-aspartic acid and free D-glutamic acid content of the products were 16,9-39,5%,and 13,3-27% in the percent of total free amino acids. The racemization of aspartic acid was higher, than that of glutamic acid in every product. The D-amino acid content of fermented milk products was higher than in different cheeses.

Mű típusa: Cikk, tanulmány, mű
Befoglaló folyóirat/kiadvány címe: Review of faculty of engineering : analecta technica Szegedinensia
Kötet/évfolyam: 8
Szám: 2
ISSN: 2064-7964
Nyelv: angol
Kulcsszavak: Aminosavak - D, Tejtermékek
Megjegyzések: ill. ; Bibliogr.: 105. p. ; összefoglalás angol nyelven
A feltöltés ideje: 2017. júl. 10. 11:37
Utolsó módosítás: 2019. jan. 03. 13:32
URI: http://acta.bibl.u-szeged.hu/id/eprint/41894
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