Profile and levels of free amino acids and free bioactive amines in fermented milk
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Universidade Federal de Minas Gerais
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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.
Abstract
Assunto
Tecnologia de alimentos, Leite, Aminas bioativas, Aminoácidos
Palavras-chave
Spermine, Polyamines, UPLC, Asparagine, Arginine