Free Amino Acid Profiles of Macedonian White Brined Cheese
Autor: | Borche Makarijoski, Gordana Dimitrovska, Vesna K. Hristova, Elena Joshevska, Mahmoud A. Abdelaziz Mahmoud, Syed Khalid Mustafa, M. Ayaz Ahmad |
---|---|
Rok vydání: | 2021 |
Předmět: | |
Zdroj: | Asian Journal of Chemistry. 33:2989-2992 |
ISSN: | 0975-427X 0970-7077 |
Popis: | The present work is focussed to determine the Macedonian white brined cheese’s free amino acid profile. Four variants of the Macedonian white brined cheese to analyze and determine free amino acid 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 the tested cheese variants were present in different but approximate parameter values. The estimated essential free amino acids, the concentration of lysine was found highest in all examined samples with values from 26.40 ± 0.02 mg% to 28.20 ± 0.04 mg% and the concentration of threonine was the lowest from 3.19 ± 0.02 mg% to 3.32 ± 0.02 mg%). In the detected unessential free amino acids, the concentration of aspartic amino acid was highest in all the samples with values from 11.02 ± 0.05 mg% to 11.32 ± 0.03 mg% and the concentration of proline was at the lowest level from 4.16 ± 0.06 mg% to 4.22 ± 0.04 mg%. |
Databáze: | OpenAIRE |
Externí odkaz: |