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| Description
| - The aim of this study was to investigate changes in amino acids content during 12-month storage of sterilized processed cheese at three different temperatures (8 +/- 2 °C, 23 +/- 2 °C and 40 +/- 2 °C). Analyses were performed with two batches of sterilized processed cheese. The amount of amino acids and ammonia in each sample was determined. The amino acids content was provided after acid hydrolysis (23 hours, 115 °C, cHCl = 6 mol.dm-3); sulphur amino acids were oxidized with the mixture of hydrogen peroxide and formic acid (ratio 1:9) before acid hydrolysis. Analysis of amino acids was accomplished by ionic chromatography with sodium-citrate buffers and ninhydrin detection. The ammonia content was assigned by microdiffusive Conway method. The results were submitted to statistical analysis using parametrical test for comparison of mean values (the Student t-test) which was performed at the 0,05 level of significance. There was observed significant decrease in amount of lysine and arginine during stora
- The aim of this study was to investigate changes in amino acids content during 12-month storage of sterilized processed cheese at three different temperatures (8 +/- 2 °C, 23 +/- 2 °C and 40 +/- 2 °C). Analyses were performed with two batches of sterilized processed cheese. The amount of amino acids and ammonia in each sample was determined. The amino acids content was provided after acid hydrolysis (23 hours, 115 °C, cHCl = 6 mol.dm-3); sulphur amino acids were oxidized with the mixture of hydrogen peroxide and formic acid (ratio 1:9) before acid hydrolysis. Analysis of amino acids was accomplished by ionic chromatography with sodium-citrate buffers and ninhydrin detection. The ammonia content was assigned by microdiffusive Conway method. The results were submitted to statistical analysis using parametrical test for comparison of mean values (the Student t-test) which was performed at the 0,05 level of significance. There was observed significant decrease in amount of lysine and arginine during stora (en)
- Cílem této práce bylo sledovat změny obsahu aminokyselin v průběhu 12 měsíčního skladování sterilovaných tavených sýrů při třech různých teplotách (8 +/- 2 °C, 23 +/- 2 °C a 40 +/- 2 °C). Všechny analýzy byly provedeny u dvou řad sterilovaných tavených sýrů. U všech vzorků byl stanoven obsah aminokyselin a amoniaku. Obsah aminokyselin byl určován po kyselé hydrolýze (23 hodin, 115 °C, 6 mol.dm-3 HCl), sirné aminokyseliny byly před vlastní kyselou hydrolýzou oxidovány oxidační směsí peroxidu vodíku a kyseliny mravenčí (v poměru 1:9). Vlastní analýza aminokyselin byla provedena pomocí iontově-výměnné kapalinové chromatografie se sodno-citrátovými elučními pufry a ninhydrinovou detekcí. Obsah amoniaku byl stanoven pomocí mikrodifúzní Conwayovy metody. Výsledky byly podrobeny statistické analýze s použitím parametrického testu srovnávání dvou středních hodnot (Studentův t-test) na hladině statistické významnosti 5 %. Během skladování při všech teplotách došlo k signifikantnímu snížení obsahu lysinu a argi (cs)
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| Title
| - The effect of 12-month storage on amino acid contents in sterilized processed cheese
- The effect of 12-month storage on amino acid contents in sterilized processed cheese (en)
- Vliv 12 měsíčního skladování na obsah aminokyselin ve sterilovaných tavených sýrech (cs)
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| skos:prefLabel
| - The effect of 12-month storage on amino acid contents in sterilized processed cheese
- The effect of 12-month storage on amino acid contents in sterilized processed cheese (en)
- Vliv 12 měsíčního skladování na obsah aminokyselin ve sterilovaných tavených sýrech (cs)
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| skos:notation
| - RIV/70883521:28110/07:63505404!RIV08-MSM-28110___
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| http://linked.open.../vavai/riv/strany
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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...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/70883521:28110/07:63505404
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - amino acids; essential amino acid index; ammonia (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/mistoVydani
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| http://linked.open...i/riv/nazevZdroje
| - XI. Pracovní setkání biochemiků a molekulárních biologů
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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...iv/tvurceVysledku
| - Buňka, František
- Hrabě, Jan
- Lazárková, Zuzana
- Vlčková, Olga
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| http://linked.open...n/vavai/riv/zamer
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| number of pages
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| http://purl.org/ne...btex#hasPublisher
| - Masarykova univerzita v Brně
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| https://schema.org/isbn
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| http://localhost/t...ganizacniJednotka
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| is http://linked.open...avai/riv/vysledek
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