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Description
| - The work deals with hydrolysis curves for 15 amino acids (aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, isoleucine, leucine, phenylalanine, tyrosine, histidine, lysine and arginine) in bovine casein and in model processed cheeses with 30, 45 and 60% w/w fat in dry matter. The effect of a different fat content on hydrolysis curves of the amino acids was observed. The hydrolysis curves were obtained by means of nonlinear regression using 13 hydrolysis intervals (range, 0?144 hours). The amino acid content in hydrolysates was measured using ion exchange chromatography. Correction factors were calculated with the aim of increasing the accuracy of the amino acid determinations. With the rising fat content in samples, the correction factors were increasing for the majority of amino acids observed. The highest correction factors were determined for threonine, serine and tyrosine.
- The work deals with hydrolysis curves for 15 amino acids (aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, isoleucine, leucine, phenylalanine, tyrosine, histidine, lysine and arginine) in bovine casein and in model processed cheeses with 30, 45 and 60% w/w fat in dry matter. The effect of a different fat content on hydrolysis curves of the amino acids was observed. The hydrolysis curves were obtained by means of nonlinear regression using 13 hydrolysis intervals (range, 0?144 hours). The amino acid content in hydrolysates was measured using ion exchange chromatography. Correction factors were calculated with the aim of increasing the accuracy of the amino acid determinations. With the rising fat content in samples, the correction factors were increasing for the majority of amino acids observed. The highest correction factors were determined for threonine, serine and tyrosine. (en)
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Title
| - Effect of acid hydrolysis time on amino acids determination in casein and processed cheeses with different fat content
- Effect of acid hydrolysis time on amino acids determination in casein and processed cheeses with different fat content (en)
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skos:prefLabel
| - Effect of acid hydrolysis time on amino acids determination in casein and processed cheeses with different fat content
- Effect of acid hydrolysis time on amino acids determination in casein and processed cheeses with different fat content (en)
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skos:notation
| - RIV/70883521:28110/09:63508257!RIV10-MSM-28110___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...iv/cisloPeriodika
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/70883521:28110/09:63508257
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - Amino acid; Casein; Processed cheese; Fat; Acid hydrolysis; Hydrolysis curve; Nonlinear regression; Correction factor; Loss. (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
| - US - Spojené státy americké
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Journal of Food Composition and Analysis
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Buňka, František
- Buňková, Leona
- Kráčmar, Stanislav
- Kříž, Oldřich
- Veličková, Alena
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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