Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 22, Issue 3, Pages 224-232Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2008.10.023
Keywords
Amino acid; Casein; Processed cheese; Fat; Acid hydrolysis; Hydrolysis curve; Nonlinear regression; Correction factor; Loss; Food analysis; Food composition
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Funding
- Ministry of Education, Youth and Sports of the Czech Republic [MSM 7088352101]
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This work deals with hydrolysis curves for 15 amino acids (aspartic acid, threonine, serine, glutamic acid, proline, glycine, alanine, valine, isoleucine, leucine, phenylalanine, tyrosine, histidine, lysine and arginine) in bovine casein and in model-processed cheeses with 30, 45 and 60% (w/w) fat in dry matter. The effect of a different fat content on hydrolysis curves of the amino acids was observed. The hydrolysis curves were obtained by means of nonlinear regression using 13 hydrolysis intervals (range, 0-144 h). The amino acid content in hydrolysates was measured using ion exchange chromatography. Correction factors were calculated with the aim of increasing the accuracy of the amino acid determinations. With the rising fat content in samples, the correction factors increased for the majority of amino acids observed. The highest correction factors were determined for threonine, serine and tyrosine. (C) 2009 Elsevier Inc. All rights reserved.
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