Profile and levels of free amino acids and free bioactive amines in fermented milk

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dc.creatorNaiara Meireles Ciríaco
dc.creatorGuilherme Coelho Lopes dos Reis
dc.creatorGisela de Magalhães Machado Moreira
dc.creatorValterney Lima Deus
dc.creatorMaria Beatriz de Abreu Glória
dc.date.accessioned2022-05-26T20:11:22Z
dc.date.accessioned2025-09-09T01:03:23Z
dc.date.available2022-05-26T20:11:22Z
dc.date.issued2018-08
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.format.mimetypepdf
dc.identifier.isbn978858998306-8
dc.identifier.urihttps://hdl.handle.net/1843/42005
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofCongresso Brasileiro de Ciência e Tecnologia de Alimentos
dc.rightsAcesso Aberto
dc.subjectTecnologia de alimentos
dc.subjectLeite
dc.subjectAminas bioativas
dc.subjectAminoácidos
dc.subject.otherSpermine
dc.subject.otherPolyamines
dc.subject.otherUPLC
dc.subject.otherAsparagine
dc.subject.otherArginine
dc.titleProfile and levels of free amino acids and free bioactive amines in fermented milk
dc.typeArtigo de evento
local.citation.epage1363
local.citation.issue26
local.citation.spage1359
local.description.resumoThe 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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG

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