magistrsko delo
Ana Marija Gerbič (Author), Tomaž Polak (Reviewer), Blaž Cigić (Mentor), Andreja Čanžek Majhenič (Co-mentor)

Abstract

V okviru magistrske naloge smo določali vsebnost biogenih aminov (BA), gama- aminobutanojske kisline (GABA), vsebnost prostih aminoskupin ter antioksidativni potencial (AOP) sirov Mohant različnih proizvajalcev. S HPLC metodo smo po predhodni derivatizaciji z danzil kloridom določali vsebnost triptamina, tiramina, putrescina, kadaverina, fenetilamina, histamina, agmatina, spermina, spermidina in GABA v vzorcih Mohanta, od njegove konzumne zrelosti do poteka navedenega roka uporabnosti, torej takoj po nakupu, po enem in po treh mesecih shranjevanja. Prav tako smo primerjali dve seriji sirov, ki so bili pridelani v različnih letnih časih. V posameznih vzorcih sira smo zaznali relativno visoke vsebnosti BA, z izjemo agmatina, spermina in spermidina, ki jih v analiziranih vzorcih nismo določili. V splošnem smo ugotovili, da se siri zelo razlikujejo v začetni vsebnosti BA, vendar se vsebnost BA pri vsakem od sirov s časom shranjevanja povečuje. Razlik v vsebnosti BA med siri, izdelanimi spomladi in poleti, nismo ugotovili. Največ k celokupni vsoti BA v sirih so v povprečju prispevali tiramin in putrescin (več kot 120 mg/100 g), kadaverin (več kot 100 mg/100 g) in histamin (48 mg/100 g). Vsebnost aminoskupin v gramu posameznega sira je presegala 300 μmol, kar kaže na velik obseg hidrolize in prisotnost kratkih peptidov, ki siru dajejo značilen grenak okus, kar smo potrdili s senzorično analizo. Razlike med siri v AOP, določenem z metodo DPPH, so bile manjše v primerjavi z razlikami v vsebnosti BA in prostih aminoskupin.

Keywords

sir;Mohant;biogeni amini;stopnja proteolize;antioksidanti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [A. M. Gerbič]
UDC: 637.3:543.2/.9
COBISS: 135335683 Link will open in a new window
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Downloads: 9
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Other data

Secondary language: English
Secondary title: Conversions of biogenic amines and antioxidants in Mohant cheese
Secondary abstract: As part of the master's thesis, we determined the content of biogenic amines (BA), gamma-aminobutanoic acid (GABA), the content of free amino groups and the antioxidant potential (AOP) of Mohant cheeses from different manufacturers. Using the HPLC method, after prior derivatization with dansyl chloride, the content of tryptamine, tyramine, putrescine, cadaverine, phenethylamine, histamine, agmatine, spermine, spermidine and GABA was determined immediately after purchase, after one month and after three months of storage. We also compared two series of cheeses that were produced in different seasons. We detected a relatively high BA content in individual cheese samples, with the exception of agmatine, spermine and spermidine, which were not specified in the analyzed samples. In general, we determined that cheeses greatly vary in the initial BA content, but the value of BA in each of the cheeses increases in accordance with the time of being stored. We did not find any differences in BA content in cheeses produced in the spring and summer. In the overall sum of all BA in the cheeses the most dominant were tyramine and putrescine (more than 120 mg/100 g), cadaveryne (more than 100 mg/100 g) and hystamine (48 mg/100 g). The content of amino groups in a gram of individual cheeses exceeded 300 μmol, which indicates a large extent of hydrolysis and the presence of short peptides, which give the cheese its characteristic bitter taste, that was confirmed by sensory analysis. The differences in values of AOP in the cheeses, determined with a DPPH method, were smaller compared to the differences in content of BA and free amino groups.
Secondary keywords: cheese;Mohant;biogenic amines;proteolysis rate;antioxidants;
Type (COBISS): Master's thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: 1 spletni vir (1 datoteka PDF (XI, 59 str., [8] f. pril.))
ID: 17509554