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. In: Review of faculty of engineering : analecta technica Szegedinensia, (8) 2. pp. 101-105. (2014)
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Absztrakt (kivonat)
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 |
| Dátum: | 2014 |
| Kötet: | 8 |
| Szám: | 2 |
| ISSN: | 2064-7964 |
| Oldalak: | pp. 101-105 |
| Nyelv: | angol |
| Befoglaló mű URL: | http://acta.bibl.u-szeged.hu/42847/ |
| Kulcsszavak: | Aminosavak - D, Tejtermékek |
| Megjegyzések: | ill. ; Bibliogr.: 105. p. ; összefoglalás angol nyelven |
| Feltöltés dátuma: | 2017. júl. 10. 11:37 |
| Utolsó módosítás: | 2021. jan. 26. 15:51 |
| URI: | http://acta.bibl.u-szeged.hu/id/eprint/41894 |
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