K. Lóki
University of Kaposvár
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Featured researches published by K. Lóki.
Amino Acids | 2007
J. Csapó; É. Varga-Visi; K. Lóki; Cs. Albert
Summary.The changes in the concentration and those of composition of alanine, aspartic acid and glutamic acid enantiomers were investigated during manufacture of Cheddar cheese. The amount of D-alanine increased continuously during ripening following the liberation of L-alanine originated from the proteolysis of milk proteins. There was slightly more D-aspartic and D-glutamic acid in the dry matter of curd after pressing than before pressurization. The D-amino acid content and the ratio of the D-enantiomers related to the total amount of free amino acids differed significantly among cheeses produced with different single-strain starters. The D-amino acid composition changed during manufacture, but the influence of the strain selection was not significant on the D-amino acid pattern.
Amino Acids | 2008
J. Csapó; É. Varga-Visi; K. Lóki; Cs. Albert; Sz. Salamon
Summary.The influence of the operation conditions (temperature and residence time) of a thermic treatment on the total amount (free and protein-bound) of amino acid enantiomers of dry fullfat soya was investigated. Total amino acid content was determined using conventional ion-exchange amino acid analysis of total hydrolysates and chiral amino acid analysis was performed by HPLC after precolumn derivatization with o-phthaldialdehyde and 1-thio-β-D-glucose tetraacetate. Contrary to corn that was investigated previously, notable racemization was detected even at lower temperatures. At 140 °C the ratio of the D-enantiomer was 0.87% for glutamic acid, 2.81% for serine, and 1.92% for phenylalanine; at 220 °C the ratios of the D-enantiomer of the above amino acids were 1.43, 4.61, and 4.68%, respectively. The concentration of several L-amino acids decreased. At 220 °C there was 10% less L-glutamic acid, 17% less L-serine, 5% less L-phenylalanine, 6.6% less L-aspartic, acid and 21% less L-lysine than in the control; their loss can be assigned to different degrees of L – D conversion. While nearly complete transformation of L-phenylalanine can be attributed to racemization, the main cause of the loss of L-lysine is not racemization. The treatments in the same order of magnitude resulted in the formation of more D-amino acids and greater extent of racemization of amino acids in fullfat soya than that of maize.
Acta Universitatis Sapientiae: Alimentaria | 2008
J. Csapó; C. Albert; K. Lóki; Z. Csapó-Kiss
Acta Universitatis Sapientiae: Alimentaria | 2009
R. V. Salamon; K. Lóki; É. Varga-Visi; J. Csapó; Z. Mándoki
Acta Universitatis Sapientiae: Alimentaria | 2009
C. Albert; G. Pohn; K. Lóki; J. Csapó
Acta Universitatis Sapientiae: Alimentaria | 2009
J. Csapó; S. Salamon; K. Lóki; Z. Csapó-Kiss
Chromatographia | 2006
J. Csapó; É. Varga-Visi; K. Lóki; Cs. Albert
Acta Universitatis Sapientiae: Alimentaria | 2010
K. Lóki; S. Kalambura; Z. Mándoki; É. Varga-Visi; C. Albert; J. Csapó
Acta Universitatis Sapientiae: Alimentaria | 2009
É. Varga-Visi; K. Lóki; C. Albert; J. Csapó
Acta Universitatis Sapientiae: Alimentaria | 2009
R. V. Salamon; K. Lóki; Z. Csapó-Kiss; J. Csapó