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Type:	Artigo de Evento
Title:	Profile and levels of free amino acids and free bioactive amines in fermented milk
Authors:	Naiara Meireles Ciríaco Guilherme Coelho Lopes dos Reis Gisela de Magalhães Machado Moreira Valterney Lima Deus Maria Beatriz de Abreu Glória
Abstract:	The profile and levels of free amino acids and bioactive amines in fermented milk were investigated. The five most widely consumed products were obtained immediately after production from the consumer market, and were analyzed throughout shelflife at 15 days intervals for free amino acids and free bioactive amines (UPLC after derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate). pH and titratable acidity were also analyzed. Throughout shelf life, fermented milk had mean pH from 4.00 to 4.04 and acidity of 0.98 and 0.99 g lactic acid/100 g for products A and B, respectively. Fermented milk A contained three free amino acids: asparagine, arginine and proline; whereas B had 11: aspartic acid, alanine, arginine, asparagine, histidine, isoleucine, leucine, phenylalanine, tyrosine, threonine and valine. Total amino acids were 4.2 and 17.8 mg/kg, respectively. Both products contained spermine (the only amine detected among nince investigated), at levels of 0.7 mg/kg.
Subject:	Tecnologia de alimentos Leite Aminas bioativas Aminoácidos
language:	eng
metadata.dc.publisher.country:	Brasil
Publisher:	Universidade Federal de Minas Gerais
Publisher Initials:	UFMG
metadata.dc.publisher.department:	FAR - DEPARTAMENTO DE ALIMENTOS
Rights:	Acesso Aberto
URI:	http://hdl.handle.net/1843/42005
Issue Date:	Aug-2018
metadata.dc.relation.ispartof:	Congresso Brasileiro de Ciência e Tecnologia de Alimentos
Appears in Collections:	Artigo de Evento

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