About: Determination of free amino acids in cheeses from the Czech market

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	High performance liquid chromatography (HPLC) method with the pre-column derivatisation by AccQ.Tag agent and following determination of these derivates after their separation in reverse phase column followed by fluorescent detection was used for the determination of amino acids in cheeses. The contents of sixteen free amino acids in twenty five cheeses commercially available in the Czech Republic were measured. The total content of free amino acids in the studied cheeses varied in the range from 27 g/kg to 160 g/kg. Among individual amino acids, seven amino acids were more concentrated in all cheese samples and came from three distinctive taste groups: bitter tasting amino acids (leucine, lysine, and phenylalanine), bitter sweet amino acids (proline and valine), and salty-umami amino acids (glutamic acid and aspartic acid). The differences in the contents of the total and individual free amino acids were influenced by the kind of cheese and mainly by the duration and intensity of proteolysis. High performance liquid chromatography (HPLC) method with the pre-column derivatisation by AccQ.Tag agent and following determination of these derivates after their separation in reverse phase column followed by fluorescent detection was used for the determination of amino acids in cheeses. The contents of sixteen free amino acids in twenty five cheeses commercially available in the Czech Republic were measured. The total content of free amino acids in the studied cheeses varied in the range from 27 g/kg to 160 g/kg. Among individual amino acids, seven amino acids were more concentrated in all cheese samples and came from three distinctive taste groups: bitter tasting amino acids (leucine, lysine, and phenylalanine), bitter sweet amino acids (proline and valine), and salty-umami amino acids (glutamic acid and aspartic acid). The differences in the contents of the total and individual free amino acids were influenced by the kind of cheese and mainly by the duration and intensity of proteolysis. (en)
Title	Determination of free amino acids in cheeses from the Czech market Determination of free amino acids in cheeses from the Czech market (en)
skos:prefLabel	Determination of free amino acids in cheeses from the Czech market Determination of free amino acids in cheeses from the Czech market (en)
skos:notation	RIV/60461373:22330/09:00022273!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita	P Z
http://linked.open...avai/riv/aktivity	P(1M0570), Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Dostálek, Pavel Čížková, Hana Melzoch, Karel
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	309901
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/09:00022273
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Amino acids; cheese; HPLC; pre-column derivatisation; 6-aminoquinolyl-N-hydroxy-succinimidyl carbamate (AQC); fluorescent detection (en)
http://linked.open.../riv/klicoveSlovo	fluorescent detection 6-aminoquinolyl-N-hydroxy-succinimidyl carbamate (AQC) pre-column derivatisation Amino acids cheese HPLC
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[7B8665C7780C]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor	EI
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...vavai/riv/projekt	Research Centre for Study of Extract Compounds of Barley and Hop
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	27
http://linked.open...iv/tvurceVysledku	Dostálek, Pavel Melzoch, Karel Čížková, Hana Dvořáková, Markéta Kabelová, Ivana
http://linked.open...ain/vavai/riv/wos	000269005300001
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	8 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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