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首页> 外文期刊>International Journal of Dairy Technology >Free amino acid profile during ripening of ewe's milk cheese from the Croatian island Krk.
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Free amino acid profile during ripening of ewe's milk cheese from the Croatian island Krk.

机译：克罗地亚克尔克岛母羊的牛奶奶酪成熟期间的游离氨基酸谱。

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摘要

The aim of this study was to determine the content of free amino acids (FAA) and their ratio in ewe's milk cheese from the island Krk during its ripening. FAA content was determined by reversed phase HPLC (RP-HPLC) of cheese aqueous/ethanol extracts after FAA were transformed into their 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate derivatives. Their concentration increased during ripening, reaching the value of 5% in cheese dry matter. The dominant FAA were glutamic acid>leucine>valine>aspartic acid>phenylalanine>serine>proline, and higher content of nonessential vs essential FAA was revealed. Krk cheese has, in relation to other cheeses, higher values for glutamic acid/leucine, glutamic acid/phenylalanine, glutamic acid/proline and smaller values for leucine/aspartic acid, valine/aspartic acid, phenylalanine/aspartic acid ratios, while other ratios are comparable to those of other hard ovine cheeses.
机译：这项研究的目的是确定克尔克岛成熟过程中母羊奶干酪中游离氨基酸（FAA）的含量及其比例。将FAA转化为6-氨基喹啉基-N-羟基琥珀酰亚胺基氨基甲酸酯衍生物后，通过干酪水/乙醇提取物的反相HPLC（RP-HPLC）测定FAA含量。它们的浓度在成熟过程中增加，达到干酪干物质的5％。占主导地位的FAA是谷氨酸>亮氨酸>缬氨酸>天冬氨酸>苯丙氨酸>丝氨酸>脯氨酸，非必需氨基酸含量高于必需氨基酸含量。与其他奶酪相比，Krk奶酪的谷氨酸/亮氨酸，谷氨酸/苯丙氨酸，谷氨酸/脯氨酸的值较高，而亮氨酸/天冬氨酸，缬氨酸/天冬氨酸，苯丙氨酸/天冬氨酸的比例值较小，而其他比率与其他硬质羊奶酪相当。

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