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Free amino acid profile during ripening of ewe's milk cheese from the C roatian island K rk
Author(s) -
Mikulec Nataša,
Habuš Ivan,
Antunac Neven,
Vitale Ljubinka,
Havranek Jasmina
Publication year - 2013
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12032
Subject(s) - phenylalanine , valine , chemistry , aspartic acid , leucine , glutamic acid , proline , ripening , food science , amino acid , isoleucine , biochemistry , chromatography
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 K rk 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. K rk 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.