The impact of protein essay of wild growing mushrooms from Croatia on umami taste intensity

U ovoj disertaciji razmotrena je ovisnost intenziteta umami okusa o količini i kvaliteti proteina u samoniklim gljivama s područja Hrvatske. U tu svrhu razvijene su, optimizirane i validirane metode za određivanje odabranih 5'-mononukleotida i nukleozida tekućinskom kromatografijom visoke djelotvornosti (HPLC) uz UV detekciju kao i metoda za određivanje aminokiselina automatiziranom derivatizacijom i fluorescencijskom detekcijom (FLD). U gljivama je određena količina proteina kao i aminokiselinski sastav.The correlation of umami taste intensity and protein content and quality of wildgrowing mushrooms collected in Croatia have been inestigated and discussed in this work. For this purpose methods for the determination of selected 5' mononucleotides and nucleosides by means of the High Performance Liquid Chromatography with UV detection and method for determination of the amino acids by means of automated derivatization and fluorescence detection (FLD) were developed, optimized and validated. A total protein contents and the composition of the amino acids in mushrooms have been determined as well