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http://hdl.handle.net/1843/42005| Tipo: | Artigo de Evento |
| Título: | Profile and levels of free amino acids and free bioactive amines in fermented milk |
| Autor(es): | Naiara Meireles Ciríaco Guilherme Coelho Lopes dos Reis Gisela de Magalhães Machado Moreira Valterney Lima Deus Maria Beatriz de Abreu Glória |
| Resumo: | 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. |
| Assunto: | Tecnologia de alimentos Leite Aminas bioativas Aminoácidos |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Instituição: | UFMG |
| Departamento: | FAR - DEPARTAMENTO DE ALIMENTOS |
| Tipo de Acesso: | Acesso Aberto |
| URI: | http://hdl.handle.net/1843/42005 |
| Data do documento: | Ago-2018 |
| metadata.dc.relation.ispartof: | Congresso Brasileiro de Ciência e Tecnologia de Alimentos |
| Aparece nas coleções: | Artigo de Evento |
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| Arquivo | Descrição | Tamanho | Formato | |
|---|---|---|---|---|
| PROFILE AND LEVELS OF FREE AMINO ACIDS AND FREE BIOACTIVE AMINES IN FERMENTED MILK.pdf | 134.53 kB | Adobe PDF | Visualizar/Abrir |
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