Free D-aminoacids (D-AA) have been detected in raw milk and typical derived cheeses by enantiomeric separation with RP-HPLC and fluorescence detection. The dairy products were treated with ethanol and protein precipitated by addition of picric acid. After centrifugation, the free amino acids were purified on a cation exchange resin. The occurrence of D-AA in milk and cheese, in particular D-asp, D-glu and D-ala, was probably due both to the lysis of bacterial cell walls and to the natural fermentation. Possible technological and nutritional aspects of the presence of D-AA in dairy products are discussed.
Occurrence of free D-aminoacids in milk and in typical derived cheeses / V.M. Moretti, A. Albertini, F. Bellagamba, T. Mentasti, F. Valfrè, P. Polidori. - In: INDUSTRIE ALIMENTARI. - ISSN 0019-901X. - 36:361(1997), pp. 896-898.
Occurrence of free D-aminoacids in milk and in typical derived cheeses
V.M. MorettiPrimo
;F. Bellagamba;T. Mentasti;F. ValfrèPenultimo
;
1997
Abstract
Free D-aminoacids (D-AA) have been detected in raw milk and typical derived cheeses by enantiomeric separation with RP-HPLC and fluorescence detection. The dairy products were treated with ethanol and protein precipitated by addition of picric acid. After centrifugation, the free amino acids were purified on a cation exchange resin. The occurrence of D-AA in milk and cheese, in particular D-asp, D-glu and D-ala, was probably due both to the lysis of bacterial cell walls and to the natural fermentation. Possible technological and nutritional aspects of the presence of D-AA in dairy products are discussed.
Pubblicazioni consigliate
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
