Open AccessFree Amino Acid Profiles of Macedonian White Brined Cheese
Author(s) -
Borche Makarijoski,
Gordana Dimitrovska,
Vesna Karapetkovska Hristova,
Elena Joshevska,
Mahmoud A. Abdelaziz,
Syed Khalid Mustafa,
Ahmad Moheb
Publication year - 2021
Publication title -
asian journal of chemistry/asian journal of chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.145
H-Index - 34
eISSN - 0975-427X
pISSN - 0970-7077
DOI - 10.14233/ajchem.2021.23359
Subject(s) - chemistry , amino acid , macedonian , lysine , food science , proline , threonine , valine , tyrosine , aspartic acid , chromatography , biochemistry , serine , enzyme , philosophy , linguistics
The present work is focussed to determine the Macedonian white brined cheese’s free amino acidprofile. Four variants of the Macedonian white brined cheese to analyze and determine free aminoacid concentration; cheese samples define the Macedonian white brined cheese as a typical cheese.All free amino acids were specified, except the amino acid tyrosine. The detected amino acids in thetested cheese variants were present in different but approximate parameter values. The estimatedessential free amino acids, the concentration of lysine was found highest in all examined samples withvalues from 26.40 ± 0.02 mg% to 28.20 ± 0.04 mg% and the concentration of threonine was the lowestfrom 3.19 ± 0.02 mg% to 3.32 ± 0.02 mg%). In the detected unessential free amino acids, theconcentration of aspartic amino acid was highest in all the samples with values from 11.02 ± 0.05mg% to 11.32 ± 0.03 mg% and the concentration of proline was at the lowest level from 4.16 ± 0.06mg% to 4.22 ± 0.04 mg%.