EVOLUTION OF FREE AMINO-ACIDS DURING IDIAZABAL CHEESE RIPENING

被引:42
作者
BARCINA, Y
IBANEZ, FC
ORDONEZ, AI
机构
[1] Departamento de Tecnología de los Alimentos, Universidad Pública de Navarra, 31006 Pamplona, Navarra, Campus Arrosadía
关键词
EWES CHEESE; RIPENING; FREE AMINO ACIDS; HPLC;
D O I
10.1016/0956-7135(94)00007-Z
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
As a contribution to knowledge of ripening ewe's cheese, the evolution of free amino acids was studied over a year of the ripening period by reversed phase high performance liquid chromatography (RP-HPLC). Total free amino acid content during Idiazabal cheese ripening varied between 140 mg/100 g dry matter the first day and 1500 mg/100 g dry matter at one year. The major amino acids were: glutamic acid, leucine, valine, phenylalanine, lysine and alanine which approximately accounted for 50% of the total free amino acid content, probably indicating the preferential cleavage of peptide bonds by the proteolytic agents in the cheese. Non-protein amino acids such as ornithine, citrulline or gamma-aminobutyric acid were also found in proportions near to 9% of the total free amino acids. Amino acids such as arginine, which is responsible for unpleasant tastes, or gamma-aminobutyric acid, which is usually detected in low quality cheese, are present in very low concentrations in Idiazabal cheese.
引用
收藏
页码:161 / 164
页数:4
相关论文
共 22 条
[1]  
Buruiana L. M., 1983, Egyptian Journal of Dairy Science, V11, P53
[2]  
CHOISY C, 1990, QUESO, P57
[3]  
COGAN TM, 1993, CHEESE CHEM PHYS MIC, P193
[4]  
DELLANO DG, 1991, Z LEBENSM UNTERS FOR, V193, P529
[5]   PRODUCTION, ISOLATION AND IDENTIFICATION OF LOW-MOLECULAR MASS PEPTIDES FROM BLUE CHEESE BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY [J].
DELLANO, DG ;
POLO, MC ;
RAMOS, M .
JOURNAL OF DAIRY RESEARCH, 1991, 58 (03) :363-372
[6]  
DESMAZEAUD MJ, 1979, LAIT, V59, P327, DOI 10.1051/lait:197958715
[7]  
ELSODA MA, 1993, FEMS MICROBIOL REV, V12, P239, DOI [10.1111/j.1574-6976.1993.tb00021.x, 10.1016/0168-6445(93)90066-I]
[8]  
EXTERKATE FA, 1993, SYST APPL MICROBIOL, V16, P1, DOI 10.1016/S0723-2020(11)80242-0
[9]  
Ibanez F. C., 1993, Chemie Mikrobiologie Technologie der Lebensmittel, V15, P79
[10]   ENZYME-ACTIVITIES OF LACTIC STREPTOCOCCI AND THEIR ROLE IN MATURATION OF CHEESE - A REVIEW [J].
KAMALY, KM ;
MARTH, EH .
JOURNAL OF DAIRY SCIENCE, 1989, 72 (08) :1945-1966