About: Effect of acid hydrolysis time on amino acids determination in casein and processed cheeses with different fat content

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
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)
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)
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)
skos:notation	RIV/70883521:28110/09:63508257!RIV10-MSM-28110___
http://linked.open...avai/riv/aktivita	S Z
http://linked.open...avai/riv/aktivity	S, Z(MSM7088352101)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2010
http://linked.open...aciTvurceVysledku	Buňková, Leona Buňka, František Kráčmar, Stanislav
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	Univerzita Tomáše Bati ve Zlíně / Fakulta technologická
http://linked.open...dnocenehoVysledku	311984
http://linked.open...ai/riv/idVysledku	RIV/70883521:28110/09:63508257
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	Amino acid; Casein; Processed cheese; Fat; Acid hydrolysis; Hydrolysis curve; Nonlinear regression; Correction factor; Loss. (en)
http://linked.open.../riv/klicoveSlovo	Fat Acid hydrolysis Amino acid Nonlinear regression Processed cheese Casein Correction factor Hydrolysis curve Loss.
http://linked.open...odStatuVydavatele	US - Spojené státy americké
http://linked.open...ontrolniKodProRIV	[985977332C62]
http://linked.open...i/riv/nazevZdroje	Journal of Food Composition and Analysis
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	3 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2009
http://linked.open...v/svazekPeriodika	22
http://linked.open...iv/tvurceVysledku	Buňka, František Buňková, Leona Kráčmar, Stanislav Kříž, Oldřich Veličková, Alena
http://linked.open...n/vavai/riv/zamer	Multifunctional Composite Systems Based on Natural and Synthetic Polymers
issn	0889-1575
number of pages	9 (xsd:int)
http://localhost/t...ganizacniJednotka	28110
is http://linked.open...avai/riv/vysledek of	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 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

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