バターの遊離アミノ酸および関連物質
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概要
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Free amino acids and other ninhydrin positive compounds were analyzed by Hitachi KLA-3 automatic amino acid analyzer.More than 30 ninhydrin positive compounds including 18 amino acids were detected in the serum of both sweet and sour cream butter. Some major ninhydrin positive compounds other than amino acids were identified as phosphoserine, cysteic acid, taurine, urea, methionine-sulfoxide, methionine-sulfone, citrulline and ethanol amine.The content of free amino acid was found more in sour cream butter than in sweet cream butter, but the concentration of each amino acid was below the taste threshold level.The pattern of free amino acids in sweet cream butter was resembled to that of fresh raw milk, on the other hand, the pattern of sour cream butter being similar to that of whole casein.Both in sweet and sour cream butter, the content of total free amino acids increased during storage at 2°C, 5°C and 21°C. The rate of increase was found more in sour cream butter compared with sweet cream butter.
- 社団法人 日本畜産学会の論文