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D‐Amino Acids in Milk as Related to Heat Treatments and Bacterial Activity
Author(s) -
GANDOLFI I.,
PALLA G.,
DELPRATO L.,
NISCO F.,
MARCHELLI R.,
SALVADORI C.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb05498.x
Subject(s) - chemistry , pasteurization , raw milk , food science , hydrolysate , sterilization (economics) , hydrolysis , alanine , amino acid , chromatography , biochemistry , monetary economics , economics , foreign exchange market , foreign exchange
The occurrence in milk of free and bound D‐amino acids was investigated by chiral phase GC and related to heat treatments and bacterial activity. Significant amounts of free D‐alanine (D‐Ala), D‐aspartic acid (D‐Asp), and D‐glutamic acid (D‐Glu) have been found in raw cow milk but not in human milk. The amount did not increase by pasteurization, UHT treatment, and sterilization. In contrast, the content of D‐Ala in raw milk samples increased during cold storage at 4°C, and it was suggested that D‐Ala may be considered as an indicator of bacterial milk contamination. The presence of D‐Ala, D‐Asp and D‐Glu detected in milk protein hydrolysates was due to hydrolysis conditions.