The free d-aspartic acid and d-glutamic acid content of sheep milk and sheep milk products
The role of D-amino acids of foods in the human health is a strongly discussed topic and usually, data came from the investigation of cow milk. We have studied the free D-aspartic acid and free D-glutamic acid content of sheep milk, heat-treated sheep milk at various temperatures and various product...
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| Dokumentumtípus: | Cikk |
| Megjelent: |
2014
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| Sorozat: | Review of faculty of engineering : analecta technica Szegedinensia
8 No. 2 |
| Kulcsszavak: | Aminosavak - D, Tejtermékek |
| Online Access: | http://acta.bibl.u-szeged.hu/41894 |
| LEADER | 01963nab a2200241 i 4500 | ||
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| 100 | 1 | |a Csanádi József | |
| 245 | 1 | 4 | |a The free d-aspartic acid and d-glutamic acid content of sheep milk and sheep milk products |h [elektronikus dokumentum] / |c Csanádi József |
| 260 | |c 2014 | ||
| 300 | |a 101-105 | ||
| 490 | 0 | |a Review of faculty of engineering : analecta technica Szegedinensia |v 8 No. 2 | |
| 520 | 3 | |a The role of D-amino acids of foods in the human health is a strongly discussed topic and usually, data came from the investigation of cow milk. We have studied the free D-aspartic acid and free D-glutamic acid content of sheep milk, heat-treated sheep milk at various temperatures and various products of sheep milk. Raw sheep milk didn’t contain free D-aspartic and D-glutamic acid in remarkable amount and ratio 5.92% free D-aspartic acid; 2.62% free D-glutamic acid). Our heat-treatments didn’t cause major change in the free D-aspartic and D-glutamic acid content (max.: 7.8% free D-aspartic acid; 5.3% free D-glutamic acid in total free aspartic and glutamic acid). Contrary, all of the investigated products contained high level of free D-amino acids. The free D-aspartic acid and free D-glutamic acid content of the products were 16,9-39,5%,and 13,3-27% in the percent of total free amino acids. The racemization of aspartic acid was higher, than that of glutamic acid in every product. The D-amino acid content of fermented milk products was higher than in different cheeses. | |
| 695 | |a Aminosavak - D, Tejtermékek | ||
| 700 | 0 | 1 | |a Csapó J. |e aut |
| 700 | 0 | 1 | |a Fenyvessy József |e aut |
| 700 | 0 | 1 | |a Jávor A. |e aut |
| 700 | 0 | 2 | |a Bara-Herczegh Ottilia |e aut |
| 856 | 4 | 0 | |u http://acta.bibl.u-szeged.hu/41894/1/engineering_2014_002_101-105.pdf |z Dokumentum-elérés |