Enrichment of amino acids from its aqueous solution by ultrasonic atomization and ultrafine bubbles

The enrichment characteristics of amino acids by ultrasonic atomization were investigated. Samples were aqueous solutions of L-phenylalanine and L-tyrosine. The ratio of amino acid concentration in the mist to that in the solution was defined as the enrichment factor. As the flow rate of carrier gas became higher, the collection mass of mist increased and the enrichment factor decreased. The enrichment factor depended on the solution pH. The enrichment factor increased with decreasing amino acid concentration in the solution and enhanced by the addition of ultrafine bubbles.

Free Amino Acid Profiles of Macedonian White Brined Cheese

The present work is focussed to determine the Macedonian white brined cheese’s free amino acid profile. Four variants of the Macedonian white brined cheese to analyze and determine free amino acid concentration; cheese samples define the Macedonian white brined cheese as a typical cheese. All free amino acids were specified, except the amino acid tyrosine. The detected amino acids in the tested cheese variants were present in different but approximate parameter values. The estimated essential free amino acids, the concentration of lysine was found highest in all examined samples with values from 26.40 ± 0.02 mg% to 28.20 ± 0.04 mg% and the concentration of threonine was the lowest from 3.19 ± 0.02 mg% to 3.32 ± 0.02 mg%). In the detected unessential free amino acids, the concentration of aspartic amino acid was highest in all the samples with values from 11.02 ± 0.05 mg% to 11.32 ± 0.03 mg% and the concentration of proline was at the lowest level from 4.16 ± 0.06 mg% to 4.22 ± 0.04 mg%.