Einloggen

Thematische Bibliographien / Amino acids / Zeitschriftenartikel

Um die anderen Arten von Veröffentlichungen zu diesem Thema anzuzeigen, folgen Sie diesem Link: Amino acids.

Zeitschriftenartikel zum Thema „Amino acids“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 1. August 2024

Geben Sie eine Quelle nach APA, MLA, Chicago, Harvard und anderen Zitierweisen an

Wählen Sie eine Art der Quelle aus:

Machen Sie sich mit Top-50 Zeitschriftenartikel für die Forschung zum Thema "Amino acids" bekannt.

Neben jedem Werk im Literaturverzeichnis ist die Option "Zur Bibliographie hinzufügen" verfügbar. Nutzen Sie sie, wird Ihre bibliographische Angabe des gewählten Werkes nach der nötigen Zitierweise (APA, MLA, Harvard, Chicago, Vancouver usw.) automatisch gestaltet.

Sie können auch den vollen Text der wissenschaftlichen Publikation im PDF-Format herunterladen und eine Online-Annotation der Arbeit lesen, wenn die relevanten Parameter in den Metadaten verfügbar sind.

Sehen Sie die Zeitschriftenartikel für verschiedene Spezialgebieten durch und erstellen Sie Ihre Bibliographie auf korrekte Weise.

1

Simon-Sarkadi, L., E. Szőke und A. Kerekes. „Determination of free amino acid and biogenic amine contents of hungarian sparkling wines“. Czech Journal of Food Sciences 22, SI - Chem. Reactions in Foods V (01.01.2004): S287—S289. http://dx.doi.org/10.17221/10683-cjfs.

Der volle Inhalt der Quelle

Annotation:

Comparative study was conducted on the basis of free amino acids and biogenic amines of Hungarian sparkling wines originated from 3 producers (Törley, Hungária, Balaton Boglár). Determination of amino acids and biogenic amines was accomplished by ion-exchange chromatography using an amino acid analyser. The dominant free amino acids in sparkling wines were proline and arginine and the major biogenic amine was spermidine. Based on results of chemometric analyses, free amino acid and biogenic amine contents seemed to be closely related to quality and the technology of sparkling wine making.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

2

Velíšek, J., R. Kubec und K. Cejpek. „Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids – a review“. Czech Journal of Food Sciences 24, No. 3 (12.11.2011): 93–109. http://dx.doi.org/10.17221/3304-cjfs.

Der volle Inhalt der Quelle

Annotation:

This review article gives a brief survey of the principal pathways that lead to the biosynthesis of the most important non-protein amino acids occurring in foods and feeds. These amino acids have been divided into the following groups: 3-amino acids and 4-amino acids, N-substituted amino acids, alicyclic amino acids, hydroxyamino acids, sulfur-containing amino acids, basic amino acids, and taurine.  

APA, Harvard, Vancouver, ISO und andere Zitierweisen

3

Velíšek, J., und K. Cejpek. „Biosynthesis of food constituents: Amino acids. 3. Modified proteinogenic amino acids – a review“. Czech Journal of Food Sciences 24, No. 2 (09.11.2011): 59–61. http://dx.doi.org/10.17221/3300-cjfs.

Der volle Inhalt der Quelle

Annotation:

This review article gives a survey of principal pathways that lead to the biosynthesis of the modified principal proteinogenic amino acids, i.e. cystine, 4-hydroxyproline, 5-hydroxylysine, 3-methylhistidine, and O-phosphoserine. Except the proteinogenic amino acids, peptides and proteins often contain several unusual amino acids arising by specific modifications (e.g. oxidation or esterification) of amino acid residues present in the already synthesised polypeptide chain. The post-translational products include, e.g., the oxidation of the thiol groups of two cysteine residues to form a disulfide bridge (cystine), thus allowing cross-linking of polypeptide chains; the hydroxylation of proline to 4-hydroxyproline and of lysine to 5-hydroxylysine; N-methylation of histidine to 3-methylhistidine; and the phosphorylation of serine to O-phosphoserine. There also exist several other modified proteinogenic amino acids that are of minor significance to foods.    

APA, Harvard, Vancouver, ISO und andere Zitierweisen

4

&NA;. „Amino acids“. Reactions Weekly &NA;, Nr. 1096 (April 2006): 4. http://dx.doi.org/10.2165/00128415-200610960-00011.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

5

Brosnan, John T., und Olav Rooyackers. „Amino acids“. Current Opinion in Clinical Nutrition and Metabolic Care 16, Nr. 1 (Januar 2013): 56. http://dx.doi.org/10.1097/mco.0b013e32835b4ec4.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

6

Coleman, William F. „Amino Acids“. Journal of Chemical Education 83, Nr. 7 (Juli 2006): 1103. http://dx.doi.org/10.1021/ed083p1103.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

7

Battezzati, Alberto, und Patrizia Riso. „Amino acids:“. Nutrition 18, Nr. 9 (September 2002): 773–74. http://dx.doi.org/10.1016/s0899-9007(02)00898-5.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

8

Lottspeich, F. „Amino acids“. Fresenius' Zeitschrift für analytische Chemie 327, Nr. 1 (Januar 1987): 23–24. http://dx.doi.org/10.1007/bf00474533.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

9

Lewin, Ralph A. „Symbiotic algae and essential amino-acids“. Algological Studies/Archiv für Hydrobiologie, Supplement Volumes 84 (23.04.1997): 123–27. http://dx.doi.org/10.1127/algol_stud/84/1997/123.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

10

Zhu, Xiaoli, Qianlu Yang, Junyi Huang, Iwao Suzuki und Genxi Li. „Colorimetric Study of the Interaction Between Gold Nanoparticles and a Series of Amino Acids“. Journal of Nanoscience and Nanotechnology 8, Nr. 1 (01.01.2008): 353–57. http://dx.doi.org/10.1166/jnn.2008.18139.

Der volle Inhalt der Quelle

Annotation:

Study of the interaction between gold nanoparticles and a series of amino acids is reported in this paper. Amino acids with thiol, amine, or hydroxyl groups in their side chains are proven to make gold nanoparticles self-assemble under certain conditions. There is a progression of the effect on self-assembly of gold nanoparticles from hydroxyl < amine < thiol. Meanwhile, concentration of amino acids and the pH value of the solution have been found to be important for amino acids to exert the interesting effect on self-assembly of the nanoparticles.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

11

Oda, Hiroaki. „Essential Amino Acids and Nonessential Amino Acids in Evolution“. Nippon Eiyo Shokuryo Gakkaishi 60, Nr. 3 (2007): 137–49. http://dx.doi.org/10.4327/jsnfs.60.137.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

12

Park, Hyunjung, Kwan Mook Kim, Areum Lee, Sihyun Ham, Wonwoo Nam und Jik Chin. „Bioinspired Chemical Inversion ofl-Amino Acids tod-Amino Acids“. Journal of the American Chemical Society 129, Nr. 6 (Februar 2007): 1518–19. http://dx.doi.org/10.1021/ja067724g.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

13

Uğur, Elif, und Reyhan Nergiz Ünal. „Diyette Proteinler, Aminoasitler ve Bazı Diğer Aminli Bileşiklerin Kardiyovasküler Sistem Üzerine Metabolik Etkileri“. Turkish Journal of Agriculture - Food Science and Technology 5, Nr. 1 (15.01.2017): 71. http://dx.doi.org/10.24925/turjaf.v5i1.71-83.936.

Der volle Inhalt der Quelle

Annotation:

During the prevention and treatment of cardiovascular diseases, first cause of deaths in the world, diet has a vital role. While nutrition programs for the cardiovascular health generally focus on lipids and carbohydrates, effects of proteins are not well concerned. Thus this review is written in order to examine effect of proteins, amino acids, and the other amine consisting compounds on cardiovascular system. Because of that animal or plant derived proteins have different protein composition in different foods such as dairy products, egg, meat, chicken, fish, pulse and grains, their effects on blood pressure and regulation of lipid profile are unlike. In parallel amino acids made up proteins have different effect on cardiovascular system. From this point, sulfur containing amino acids, branched chain amino acids, aromatic amino acids, arginine, ornithine, citrulline, glycine, and glutamine may affect cardiovascular system in different metabolic pathways. In this context, one carbon metabolism, synthesis of hormone, stimulation of signaling pathways and effects of intermediate and final products that formed as a result of amino acids metabolism is determined. Despite the protein and amino acids, some other amine consisting compounds in diet include trimethylamine N-oxide, heterocyclic aromatic amines, polycyclic aromatic hydrocarbons and products of Maillard reaction. These amine consisting compounds generally increase the risk for cardiovascular diseases by stimulating oxidative stress, inflammation, and formation of atherosclerotic plaque.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

14

de Almeida Bicudo, Alvaro Jose, und Jose Eurico Possebon Cyrino. „Evaluation of methods to estimate the essential amino acids requirements of fish bfrom the muscle amino acid profile“. Latin American Journal of Aquatic Research 42, Nr. 1 (10.03.2014): 271–75. http://dx.doi.org/10.3856/vol42-issue1-fulltext-23.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

15

Moloney, Mark G. „Excitatory amino acids“. Natural Product Reports 19, Nr. 5 (02.07.2002): 597–616. http://dx.doi.org/10.1039/b103777n.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

16

&NA;. „3. Amino Acids“. Journal of Pediatric Gastroenterology and Nutrition 41, Supplement 2 (November 2005): S12—S18. http://dx.doi.org/10.1097/01.mpg.0000181843.08876.b2.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

17

Abdulganeeva, S. A., und K. B. Erzhanov. „Acetylenic amino acids“. Russian Chemical Reviews 60, Nr. 6 (30.06.1991): 676–88. http://dx.doi.org/10.1070/rc1991v060n06abeh001101.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

18

Jenner, P. „Excitatory Amino Acids“. Journal of Neurology, Neurosurgery & Psychiatry 50, Nr. 8 (01.08.1987): 1087. http://dx.doi.org/10.1136/jnnp.50.8.1087.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

19

H. Stammer, Charles. „Cyclopropane amino acids“. Tetrahedron 46, Nr. 7 (Januar 1990): 2231–54. http://dx.doi.org/10.1016/s0040-4020(01)82005-6.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

20

Koek, W. „EXCITATORY AMINO ACIDS“. Behavioural Pharmacology 9, Nr. 1 (August 1998): S113. http://dx.doi.org/10.1097/00008877-199808000-00261.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

21

Koek, W. „EXCITATORY AMINO ACIDS“. Behavioural Pharmacology 9, Supplement (August 1998): S113. http://dx.doi.org/10.1097/00008877-199808001-00261.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

22

Koek, W. „EXCITATORY AMINO ACIDS“. Behavioural Pharmacology 9, Nr. 1 (August 1998): S113. http://dx.doi.org/10.1097/00008877-199812001-00261.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

23

RAWLS, REBECCA. „ICY AMINO ACIDS“. Chemical & Engineering News Archive 80, Nr. 13 (April 2002): 14. http://dx.doi.org/10.1021/cen-v080n013.p014.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

24

Krause, Hans-Walter, Hans-Jörn Kreuzfeld und Christian Döbler. „Unusual amino acids“. Tetrahedron: Asymmetry 3, Nr. 4 (April 1992): 555–66. http://dx.doi.org/10.1016/s0957-4166(00)80262-1.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

25

Singh, B. „Plant amino acids“. Amino Acids 30, Nr. 2 (März 2006): 111. http://dx.doi.org/10.1007/s00726-005-0252-3.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

26

Bruyn, G. W. „Excitatory amino acids“. Journal of the Neurological Sciences 116, Nr. 2 (Juni 1993): 229–30. http://dx.doi.org/10.1016/0022-510x(93)90334-u.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

27

Effenberger, Franz, und Gerhard Zoller. „Amino acids; 13“. Tetrahedron 44, Nr. 17 (Januar 1988): 5573–82. http://dx.doi.org/10.1016/s0040-4020(01)86062-2.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

28

Donner, Amy. „Missing amino acids“. Nature Chemical Biology 8, Nr. 11 (17.10.2012): 873. http://dx.doi.org/10.1038/nchembio.1103.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

29

G. Moloney, Mark. „Excitatory amino acids“. Natural Product Reports 15, Nr. 2 (1998): 205. http://dx.doi.org/10.1039/a815205y.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

30

Antonio, Jose. „Essential Amino Acids“. Strength and Conditioning Journal 25, Nr. 3 (Juni 2003): 48–49. http://dx.doi.org/10.1519/00126548-200306000-00012.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

31

Moloney, Mark G., Mark G. Moloney und Mark G. Moloney. „Excitatory amino acids“. Natural Product Reports 16, Nr. 4 (1999): 485–98. http://dx.doi.org/10.1039/a800247i.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

32

Olney, JW. „Excitotoxic Amino Acids“. Physiology 1, Nr. 1 (01.02.1986): 19–23. http://dx.doi.org/10.1152/physiologyonline.1986.1.1.19.

Der volle Inhalt der Quelle

Annotation:

The excitatory transmitters glutamate and aspartate and certain structural analogues, known collectively as excitotoxins, interact with synaptic membrane receptors to excite central nervous system (CNS) neurons, either physiologically or unto death, depending on the duration of receptor interaction. The ability of these agents, when administered orally or subcutaneously, to penetrate the enocrine hypothalamus and excite or destroy hypothalamic neurons makes them useful neuroendocrine research probes;these same properties raise important questions regarding the currently widespread use of excitotoxins as food additives. Accumulating evidence suggests that excitotoxins endogeneously present in the CNS may play pathogenic roles in human neurological disorders and provides hope that rational therapeutic approaches to such conditions may be developed.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

33

Czapla, Marcin. „Silicon amino acids“. International Journal of Quantum Chemistry 118, Nr. 3 (11.09.2017): e25488. http://dx.doi.org/10.1002/qua.25488.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

34

Leodidis, Epaminondas B., und T. Alan Hatton. „Amino acids in reversed micelles. 4. Amino acids as cosurfactants“. Journal of Physical Chemistry 95, Nr. 15 (Juli 1991): 5957–65. http://dx.doi.org/10.1021/j100168a044.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

35

Shibuya, Shiroshi, Tsutomu Yokomatsu und Yoko Yuasa. „Synthesis of b-Oxygenatd g-amino Acids and g-Oxygenated g-Amino Acids from a-Amino Acids“. HETEROCYCLES 33, Nr. 2 (1992): 1051. http://dx.doi.org/10.3987/rev-91-sr5.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

36

Vasanthakumar, Ganga-Ramu, Basanagoud S. Patil und Vommina V. Suresh Babu. „Homologation of α-amino acids to β-amino acids using Boc2O“. J. Chem. Soc., Perkin Trans. 1, Nr. 18 (2002): 2087–89. http://dx.doi.org/10.1039/b204652k.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

37

Fotheringham, Ian G., Gene E. Kidman, Brian S. McArthur, Larry E. Robinson und Mark P. Scollar. „Aminotransferase-catalyzed conversion of D-amino acids to L-amino acids“. Biotechnology Progress 7, Nr. 4 (Juli 1991): 380–81. http://dx.doi.org/10.1021/bp00010a014.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

38

Grimble, Robert F., und George K. Grimble. „Immunonutrition: role of sulfur amino acids, related amino acids, and polyamines“. Nutrition 14, Nr. 7-8 (Juli 1998): 605–10. http://dx.doi.org/10.1016/s0899-9007(98)80041-5.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

39

Chen, Xiaohong, Weijian Luo, Huili Ma, Qian Peng, Wang Zhang Yuan und Yongming Zhang. „Prevalent intrinsic emission from nonaromatic amino acids and poly(amino acids)“. Science China Chemistry 61, Nr. 3 (06.09.2017): 351–59. http://dx.doi.org/10.1007/s11426-017-9114-4.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

40

Park, Kwang Sook, Sung-Youl Hong, Hyang Woo Lee, Sangduk Kim und Woon Ki Paik. „HPLC analysis of methylated amino acids: Methylated amino acids on HPLC“. Archives of Pharmacal Research 9, Nr. 1 (März 1986): 15–18. http://dx.doi.org/10.1007/bf02857700.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

41

Ross, Günther, und Ivar Ugi. „Stereoselective syntheses of α-amino acid and peptide derivatives by the U-4CR of 5-desoxy-5-thio-D-xylopyranosylamine“. Canadian Journal of Chemistry 79, Nr. 12 (01.12.2001): 1934–39. http://dx.doi.org/10.1139/v01-186.

Der volle Inhalt der Quelle

Annotation:

Since 1961, the synthesis of α-amino acids derivatives by the four-component reaction of isocyanides (U-4CR) as a one-pot reaction has been developed. Only recently it was found that a variety of these α-amino acids compounds can be formed stereoselectively by the U-4CR using 1-amino-5-deoxy-5-thio-2,3,4-tri-O-isobutanoyl-β-D-xylopyranose as the amine component. The stereoselectivity inducing auxiliary 5-desoxy-5-thio-D-xylopyranosyl group of the so-formed products can be replaced selectively by hydrogen.Key words: stereoselective U-4CR, chiral amine component, amino carbohydrate, α-amino acid derivatives.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

42

Sagadeev, E. V., A. A. Gimadeev, D. V. Chachkov und V. P. Barabanov. „Empirical and ab initio calculations of thermochemical parameters of amino acids: IV. Non-Typical amino acids: Hydroxyamino acids, thioamino acids, and heterocyclic amino(imino) acids“. Russian Journal of General Chemistry 82, Nr. 8 (August 2012): 1438–39. http://dx.doi.org/10.1134/s1070363212080178.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

43

R. Ramachandran, R. Ramachandran, und Dr Mangala Prasad Mohanty. „The Amino Acids and Ascorbic Acid in Prevention of Cancer-A Vedic Perspective“. Global Journal For Research Analysis 3, Nr. 1 (15.06.2012): 71–75. http://dx.doi.org/10.15373/22778160/january2014/44.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

44

YOKOMATSU, T., Y. YUASA und S. SHIBUYA. „ChemInform Abstract: Synthesis of β-Oxygenated γ-Amino Acids and γ- Oxygenated δ-Amino Acids from α-Amino Acids.“ ChemInform 23, Nr. 49 (01.09.2010): no. http://dx.doi.org/10.1002/chin.199249317.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

45

Villemin, Didier, Bernard Moreau und Nathalie Bar. „MCR under Microwave Irradiation: Synthesis in Water of New 2-Amino-bis(2-phosphonoacetic) Acids“. Organics 2, Nr. 2 (11.05.2021): 98–106. http://dx.doi.org/10.3390/org2020009.

Der volle Inhalt der Quelle

Annotation:

Novel 2-amino bis(2-phosphonoacetic) acids were prepared by microwave irradiation of a mixture of amine, glyoxylic acid and phosphorous acid. The reaction takes place with various amines including primary and secondary amines and polyamines, but this reaction is more sensitive to steric hindrance of amine than the similar Kabachnik–Fields reaction. Amino acids can be also transformed into the expected bis(2-phosphonoacetic) acids, with the exception of tryptophan, which gives a β-carboline product.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

46

Suresh Babu, V. V., H. N. Gopi und K. Anandi. „Homologation of α-amino acids to β-amino acids using Fmoc-amino acid pentafluorophenyl esters“. Journal of Peptide Research 53, Nr. 3 (März 1999): 308–13. http://dx.doi.org/10.1034/j.1399-3011.1999.00035.x.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

47

Zelenkova, N. F., N. G. Vinokurova und A. A. Leontievskii. „Determination of amine-containing phosphonic acids and amino acids as dansyl derivatives“. Journal of Analytical Chemistry 65, Nr. 11 (20.10.2010): 1143–47. http://dx.doi.org/10.1134/s1061934810110092.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

48

Bock, Klaus, Inge Lundt, Christian Pedersen, Robert W. Taft und G. W. Fischer. „Amino Acids and Amino Sugars from Bromodeoxyaldonolactones.“ Acta Chemica Scandinavica 41b (1987): 435–41. http://dx.doi.org/10.3891/acta.chem.scand.41b-0435.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

49

Kelly, Beth, und Erika L. Pearce. „Amino Assets: How Amino Acids Support Immunity“. Cell Metabolism 32, Nr. 2 (August 2020): 154–75. http://dx.doi.org/10.1016/j.cmet.2020.06.010.

Der volle Inhalt der Quelle

APA, Harvard, Vancouver, ISO und andere Zitierweisen

50

Kabelová, I., M. Dvořáková, H. Čížková, P. Dostálek und K. Melzoch. „Determination of free amino acids in cheeses from the Czech market“. Czech Journal of Food Sciences 27, No. 3 (27.07.2009): 143–50. http://dx.doi.org/10.17221/1415-cjfs.

Der volle Inhalt der Quelle

Annotation:

High performance liquid chromatography (HPLC) method with the pre-column derivatisation by AccQ•Tag agent and following determination of these derivates after their separation in reverse phase column followed by fluorescent detection was used for the determination of amino acids in cheeses. The contents of sixteen free amino acids in twenty five cheeses commercially available in the Czech Republic were measured. The total content of free amino acids in the studied cheeses varied in the range from 27 g/kg to 160 g/kg. Among individual amino acids, seven amino acids were more concentrated in all cheese samples and came from three distinctive taste groups: bitter tasting amino acids (leucine, lysine, and phenylalanine), bitter sweet amino acids (proline and valine), and salty-umami amino acids (glutamic acid and aspartic acid). The differences in the contents of the total and individual free amino acids were influenced by the kind of cheese and mainly by the duration and intensity of proteolysis.

APA, Harvard, Vancouver, ISO und andere Zitierweisen

Wir bieten Rabatte auf alle Premium-Pläne für Autoren, deren Werke in thematische Literatursammlungen aufgenommen wurden. Kontaktieren Sie uns, um einen einzigartigen Promo-Code zu erhalten!