D-AMINO ACIDS IN MILK AS RELATED TO HEAT-TREATMENTS AND BACTERIAL-ACTIVITY

被引：74

作者：

GANDOLFI, I ^{[1
]}

PALLA, G ^{[1
]}

DELPRATO, L ^{[1
]}

DENISCO, F ^{[1
]}

MARCHELLI, R ^{[1
]}

SALVADORI, C ^{[1
]}

机构：

[1] UNIV PARMA,IST CHIM ORGAN,I-43100 PARMA,ITALY

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 02期

关键词：

DELTA-AMINO-ACIDS; MILK; MICROBES; D-ALANINE; D-ASPARTIC; D-GLUTAMIC;

D O I：

10.1111/j.1365-2621.1992.tb05498.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The occurrence in milk of free and bound D-amino acids was investigated by chiral phase GC and related to heat treatments and bacterial activity. Significant amounts of free D-alanine (D-Ala), D-aspartic acid (D-Asp), and D-glutamic acid (D-Glu) have been found in raw cow milk but not in human milk. The amount did not increase by pasteurization, UHT treatment, and sterilization. In contrast, the content of D-Ala in raw milk samples increased during cold storage at 4-degrees-C, and it was suggested that D-Ala may be considered as an indicator of bacterial milk contamination. The presence of D-Ala, D-Asp and D-Glu detected in milk protein hydrolysates was due to hydrolysis conditions.

引用

页码：377 / 379

页数：3

共 15 条

[1] COPPER(II) COMPLEXES OF DIAMINO-DIAMIDO-TYPE LIGANDS AS CHIRAL ELUENTS IN THE ENANTIOMERIC SEPARATION OF D,L-DANSYLAMINO ACIDS BY REVERSED-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY [J].