2014•Analecta Technica SzegedinensiaOpen access
The free D-Aspartic acid and D-Glumatic acid content of sheep milk and sheep milk products
József Csanádi, J. Csapó, József Fenyvessy, András Jávor, O. Bara-Herczegh
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Abstract
The role of D-amino acids of foods in the human health is a strongly discussed topic and usually, data came from the investigation of cow milk. We have studied the free D-aspartic acid and free D-glutamic acid content of sheep milk, heat-treated sheep milk at various temperatures and various products of sheep milk. Raw sheep milk didn’t contain free D-aspartic and D-glutamic acid in remarkable amount and ratio 5.92% free D-aspartic acid; 2.62% free D-glutamic acid). Our heat-treatments didn’t cause major change in the free D-aspartic and D-glutamic acid content (max.: 7.8% free D-aspartic acid; 5.3% free D-glutamic acid in total free aspartic and glutamic acid). Contrary, all of the investigated products contained high level of free D-amino acids. The free D-aspartic acid and free D-glutamic acid content of the products were 16,9-39,5%,and 13,3-27% in the percent of total free amino acids. The racemization of aspartic acid was higher, than that of glutamic acid in every product. The D-amino acid content of fermented milk products was higher than in different cheeses.
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