Vliv 12 měsíčního skladování na obsah aminokyselin ve sterilovaných tavených sýrech

Kód výsledku v IS VaVaI

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Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

The effect of 12-month storage on amino acid contents in sterilized processed cheese

Popis výsledku v původním jazyce

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 resultswere 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 argin

Název v anglickém jazyce

The effect of 12-month storage on amino acid contents in sterilized processed cheese

Popis výsledku anglicky

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 resultswere 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 argin

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2007

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

XI. Pracovní setkání biochemiků a molekulárních biologů

ISBN

978-80-210-4234-6

ISSN

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e-ISSN

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Počet stran výsledku

2

Strana od-do

30-31

Název nakladatele

Masarykova univerzita v Brně

Místo vydání

Brno

Místo konání akce

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Datum konání akce

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Typ akce podle státní příslušnosti

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Kód UT WoS článku

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