Ripening of Ossau-Iraty cheese: determination of free amino acids by RP-HPLC and of total free amino acids by the TNBS method.
作者： J.M Izco , P Torre , Y Barcina
DOI: 10.1016/S0956-7135(99)00031-6
关键词: Ripening 、 Valine 、 Chemistry 、 Amino acid 、 Phenylalanine 、 Cheese ripening 、 Leucine 、 Asparagine 、 Glutamine 、 Chromatography
摘要: Abstract The free amino acids and sulphosalicylic acid-soluble N fraction in the French ewes’-milk cheese, Ossau-Iraty, were determined to evaluate degree of proteolysis during ripening cheese. RP-HPLC was used assess acids, trinitrobenzenesulphonic acid method fraction. total content as by ranged from 200 mg/100 g dry matter on first day 2200 after 120 d ripening. major glutamic acid, asparagine, glutamine, valine, leucine, phenylalanine lysine, which accounted for between 50% (on 1) 70% 120) acids. Correlations all main time good. Regression yielded a correlation coefficient value 0.985.
cabdirect.org
elsevier.com
sci-hub.se 参考文章(28)
Dolores Gonz�les de Llano, M. Carmen Polo, Mercedes Ramos, Pedro Mart�n-Alvarez, Free and total amino acids in the non-protein fraction of an artisan blue cheese during ripening European Food Research and Technology. ,vol. 193, pp. 529- 532 ,(1991) , 10.1007/BF01190865
Gerard J. Moskowitz, Suellen S. Noelck, Enzyme-Modified Cheese Technology Journal of Dairy Science. ,vol. 70, pp. 1761- 1769 ,(1987) , 10.3168/JDS.S0022-0302(87)80208-4
Estrella Fernandez-Garcia, Agustin Olano, Dolores Cabezudo, Pedro J. Martin-Alvarez, Mercedes Ramos, Accelerated ripening of Manchego type cheese by added commercial enzyme preparation from Aspergillus oryzae Enzyme and Microbial Technology. ,vol. 15, pp. 519- 524 ,(1993) , 10.1016/0141-0229(93)90086-H
Kum Y. Lau, David M. Barbano, Robert R. Rasmussen, Influence of Pasteurization of Milk on Protein Breakdown in Cheddar Cheese During Aging Journal of Dairy Science. ,vol. 74, pp. 727- 740 ,(1991) , 10.3168/JDS.S0022-0302(91)78218-0
L. LEMIEUX, R. PUCHADES, R.E. SIMARD, Free Amino Acids in Cheddar Cheese: Comparison of Quantitation Methods Journal of Food Science. ,vol. 55, pp. 1552- 1554 ,(1990) , 10.1111/J.1365-2621.1990.TB03566.X
J.C.C. LIN, I.J. JEON, H.A. ROBERTS, G.A. MILLIKEN, Effects of Commercial Food Grade Enzymes on Proteolysis and Textural Changes in Granular Cheddar Cheese Journal of Food Science. ,vol. 52, pp. 620- 625 ,(1987) , 10.1111/J.1365-2621.1987.TB06688.X
P. F. Fox, Acceleration of cheese ripening Food Biotechnology. ,vol. 2, pp. 523- 555 ,(1988) , 10.1080/08905438809549685
Basant K. Dwivedi, Khem M. Shahani, Roy G. Arnold, The role of enzymes in food flavors part I: Dairy products Critical Reviews in Food Science and Nutrition. ,vol. 3, pp. 457- 478 ,(1973) , 10.1080/10408397309527150
R. Grappin, T.C. Rank, N.F. Olson, Primary Proteolysis of Cheese Proteins During Ripening. A Review Journal of Dairy Science. ,vol. 68, pp. 531- 540 ,(1985) , 10.3168/JDS.S0022-0302(85)80855-9
Nana Y. Farkye, Patrick F. Fox, Objective indices of cheese ripening Trends in Food Science and Technology. ,vol. 1, pp. 37- 40 ,(1990) , 10.1016/0924-2244(90)90028-W