Profile and levels of free amino acids and free bioactive amines in fermented milk

Detalhes bibliográficos
Autor(a) principal: Naiara Meireles Ciríaco
Data de Publicação: 2018
Outros Autores: Guilherme Coelho Lopes dos Reis, Gisela de Magalhães Machado Moreira, Valterney Lima Deus, Maria Beatriz de Abreu Glória
Tipo de documento: Artigo de conferência
Idioma: eng
Título da fonte: Repositório Institucional da UFMG
Texto Completo: http://hdl.handle.net/1843/42005
Resumo: CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
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spelling 2022-05-26T20:11:22Z2022-05-26T20:11:22Z2018-082613591363978858998306-8http://hdl.handle.net/1843/42005CNPq - Conselho Nacional de Desenvolvimento Científico e TecnológicoFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas GeraisThe profile and levels of free amino acids and bioactive amines in fermented milk were investigated. The five most widely consumed products were obtained immediately after production from the consumer market, and were analyzed throughout shelflife at 15 days intervals for free amino acids and free bioactive amines (UPLC after derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate). pH and titratable acidity were also analyzed. Throughout shelf life, fermented milk had mean pH from 4.00 to 4.04 and acidity of 0.98 and 0.99 g lactic acid/100 g for products A and B, respectively. Fermented milk A contained three free amino acids: asparagine, arginine and proline; whereas B had 11: aspartic acid, alanine, arginine, asparagine, histidine, isoleucine, leucine, phenylalanine, tyrosine, threonine and valine. Total amino acids were 4.2 and 17.8 mg/kg, respectively. Both products contained spermine (the only amine detected among nince investigated), at levels of 0.7 mg/kg.engUniversidade Federal de Minas GeraisUFMGBrasilFAR - DEPARTAMENTO DE ALIMENTOSCongresso Brasileiro de Ciência e Tecnologia de AlimentosTecnologia de alimentosLeiteAminas bioativasAminoácidosSperminePolyaminesUPLCAsparagineArginineProfile and levels of free amino acids and free bioactive amines in fermented milkinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectNaiara Meireles CiríacoGuilherme Coelho Lopes dos ReisGisela de Magalhães Machado MoreiraValterney Lima DeusMaria Beatriz de Abreu Glóriaapplication/pdfinfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFMGinstname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGORIGINALPROFILE AND LEVELS OF FREE AMINO ACIDS AND FREE BIOACTIVE AMINES IN FERMENTED MILK.pdfPROFILE AND LEVELS OF FREE AMINO ACIDS AND FREE BIOACTIVE AMINES IN FERMENTED MILK.pdfapplication/pdf137758https://repositorio.ufmg.br/bitstream/1843/42005/1/PROFILE%20AND%20LEVELS%20OF%20FREE%20AMINO%20ACIDS%20AND%20FREE%20BIOACTIVE%20AMINES%20IN%20FERMENTED%20MILK.pdf51c2ceef8fa3ea4e5b8a6111ae4ee920MD51LICENSElicense.txtlicense.txttext/plain; charset=utf-82118https://repositorio.ufmg.br/bitstream/1843/42005/2/license.txtcda590c95a0b51b4d15f60c9642ca272MD521843/420052022-05-30 07:29:58.33oai:repositorio.ufmg.br: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ório de PublicaçõesPUBhttps://repositorio.ufmg.br/oaiopendoar:2022-05-30T10:29:58Repositório Institucional da UFMG - Universidade Federal de Minas Gerais (UFMG)false
dc.title.pt_BR.fl_str_mv Profile and levels of free amino acids and free bioactive amines in fermented milk
title Profile and levels of free amino acids and free bioactive amines in fermented milk
spellingShingle Profile and levels of free amino acids and free bioactive amines in fermented milk
Naiara Meireles Ciríaco
Spermine
Polyamines
UPLC
Asparagine
Arginine
Tecnologia de alimentos
Leite
Aminas bioativas
Aminoácidos
title_short Profile and levels of free amino acids and free bioactive amines in fermented milk
title_full Profile and levels of free amino acids and free bioactive amines in fermented milk
title_fullStr Profile and levels of free amino acids and free bioactive amines in fermented milk
title_full_unstemmed Profile and levels of free amino acids and free bioactive amines in fermented milk
title_sort Profile and levels of free amino acids and free bioactive amines in fermented milk
author Naiara Meireles Ciríaco
author_facet Naiara Meireles Ciríaco
Guilherme Coelho Lopes dos Reis
Gisela de Magalhães Machado Moreira
Valterney Lima Deus
Maria Beatriz de Abreu Glória
author_role author
author2 Guilherme Coelho Lopes dos Reis
Gisela de Magalhães Machado Moreira
Valterney Lima Deus
Maria Beatriz de Abreu Glória
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Naiara Meireles Ciríaco
Guilherme Coelho Lopes dos Reis
Gisela de Magalhães Machado Moreira
Valterney Lima Deus
Maria Beatriz de Abreu Glória
dc.subject.por.fl_str_mv Spermine
Polyamines
UPLC
Asparagine
Arginine
topic Spermine
Polyamines
UPLC
Asparagine
Arginine
Tecnologia de alimentos
Leite
Aminas bioativas
Aminoácidos
dc.subject.other.pt_BR.fl_str_mv Tecnologia de alimentos
Leite
Aminas bioativas
Aminoácidos
description CNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológico
publishDate 2018
dc.date.issued.fl_str_mv 2018-08
dc.date.accessioned.fl_str_mv 2022-05-26T20:11:22Z
dc.date.available.fl_str_mv 2022-05-26T20:11:22Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/conferenceObject
format conferenceObject
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1843/42005
dc.identifier.isbn.pt_BR.fl_str_mv 978858998306-8
identifier_str_mv 978858998306-8
url http://hdl.handle.net/1843/42005
dc.language.iso.fl_str_mv eng
language eng
dc.relation.ispartof.pt_BR.fl_str_mv Congresso Brasileiro de Ciência e Tecnologia de Alimentos
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.publisher.initials.fl_str_mv UFMG
dc.publisher.country.fl_str_mv Brasil
dc.publisher.department.fl_str_mv FAR - DEPARTAMENTO DE ALIMENTOS
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFMG
instname:Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG
instname_str Universidade Federal de Minas Gerais (UFMG)
instacron_str UFMG
institution UFMG
reponame_str Repositório Institucional da UFMG
collection Repositório Institucional da UFMG
bitstream.url.fl_str_mv https://repositorio.ufmg.br/bitstream/1843/42005/1/PROFILE%20AND%20LEVELS%20OF%20FREE%20AMINO%20ACIDS%20AND%20FREE%20BIOACTIVE%20AMINES%20IN%20FERMENTED%20MILK.pdf
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