Amino acid content of evaporated milk on prolonged storage.
Amino acid content of evaporated milk on prolonged storage.
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长期储存淡奶的氨基酸含量。
DOI：
10.1021/ie50484a036
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发表时间：
1950
影响因子：
--
通讯作者：
A. Hodson
中科院分区：
文献类型：
--
作者：
A. Hodson
炼乳是一种主要的罐头食品。它比任何其他食品都要多，在1947年，所有用于食品的锡罐中有近25%用于淡炼乳。出于这个原因，并且由于淡炼乳通常在食用前储存较短时间，因此研究了长期储存期间的氨基酸损失。在所研究的17种氨基酸中，只有赖氨酸（17%）、组氨酸（17%）和精氨酸（11%）在贮藏5年中损失显著。在15至17个月的储存期间，这比常规储存期长，这三种氨基酸的损失在任何情况下都不大于4%。
Evaporated milk is a leading canned food. More cans are used for it than forany other individual food product, and in 1947 nearly 25% of all the tin cans used for food were used for evaporated milk. For this reason and because evaporated milk is customarily stored for short periods before consumption, amino acid losses during prolonged storage were investigated. Of the seventeen amino acids studied significant losses were found for only lysine (17%), histidine(17%), and arginine (11%) during 5 years’ stor-age. During 15 to 17 months’ storage, which is longer than the customary storage period, losses of these three amino acids were not greater than 4% in any case.