Изменение аминокислотного состава тыквенного сока при ферментации молочнокислыми бактериями
2009
Razvyaznaya, I.B. | Timofeeva, V.N., Mogilev State Univ. of Foodstuffs (Belarus)
The chemical compound of a pumpkin, pumpkin juice and the juice subjected to lactic fermentation was investigated. The comparative analysis of qualitative and quantitative compound of protein in the investigated samples was carried out. Amino acid composition of the pumpkin was determined with the high-effective liquid chromatography. Physical and chemical indexes, such as weight percentage of dry substances, weight percentage of the titrated acids, PH-level, weight percentage of the sugars, content of vitamins, nitrates and beta-carotenes, contained in the pure and fermented pumpkin juice were measured. Bacterial concentrate of the direct application Lyofast MOS 0.64E for the pumpkin juice fermentation was used for the experiment. Amino acid composition of the two varieties of the juice was measured. In both pumpkin juice 16 amino acids, including 6 irreplaceable ones, were identified.
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