The effect of sterilisation on amino acid contents in processed cheese

Buňka, František; Hrabě, Jan; Kráčmar, Stanislav

Název:

Autor:

Buňka, František; Hrabě, Jan; Kráčmar, Stanislav

Typ dokumentu:

Recenzovaný odborný článek (English)

Zdrojový dok.:

International Dairy Journal. 2004-09, vol. 14, issue 9, p. 829-831

ISSN:

0958-6946 (Sherpa/RoMEO, JCR)

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DOI:

https://doi.org/10.1016/j.idairyj.2004.02.008

Abstrakt:

In this study the effect of sterilisation (117degreesC, 20 min) on changes of amino acid contents in processed cheese was investigated. This heat treatment caused statistically significant losses of the amino acids Cys, Met, Leu, Arg, Asp, Ser, Ala, Lys, His, Glu and Ile in the protein fraction. The contents of Thr, Pro, Tyr, Val and Phe were not effected significantly by the sterilisation. An increase in ammonia content in sterilised processed cheese was observed. (C) 2004 Elsevier Ltd. All rights reserved.

Plný text:

https://www.sciencedirect.com/science/article/pii/S095869460400055X

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Citace článku v časopise:
BUŇKA, František, Jan HRABĚ a Stanislav KRÁČMAR. The effect of sterilisation on amino acid contents in processed cheese. International Dairy Journal [online]. 2004, vol. 14, iss. 9, s. 829-831. [cit. 2024-04-20]. ISSN 0958-6946. Dostupné z: https://www.sciencedirect.com/science/article/pii/S095869460400055X.

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