| Autor: |
Amal Bakr Shori, Ahmad Salihin Baba, Liew Sien Hoen Solear |
| Jazyk: |
angličtina |
| Rok vydání: |
2020 |
| Předmět: |
|
| Zdroj: |
Journal of Agriculture and Food Research, Vol 2, Iss , Pp 100059- (2020) |
| Druh dokumentu: |
article |
| ISSN: |
2666-1543 |
| DOI: |
10.1016/j.jafr.2020.100059 |
| Popis: |
In the present study, the characteristics of Allium sativum (AS) cheddar cheese was compared to plain cheese in the presence or absence of fish collagen (FC), in relation to acidity and proteolysis of milk protein during 0, 14, 30, and 60 days of ripening. Cadmium-ninhydrin method was used to determine the concentrations of free amino acids (FAAs) in cheese. In addition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS–PAGE) was used to study the casein hydrolysis and the type of proteolysis in all cheese types. Based on the present results, AS showed the ability to enhance the acid production of cheese (p 0.05) between AS- and plain- (control) cheese in the presence of FC on day 14 onwards. AS- cheese showed the highest (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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