首页|Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses
Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses
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NSTL
Elsevier
? 2021 Elsevier LtdA total of thirty cheese samples belonging to three varieties (Beyaz, Kasar and Tulum) with different technological traits were analysed for gamma-aminobutyric acid (GABA) and free amino acid (FAA) content. Microbiological and physicochemical status and soluble nitrogen fractions of cheese samples were examined to determine their effects on formation of GABA during ripening. The major FAA were His, Ile, Lys for Beyaz cheeses, Glu, His, Tyr, Ile, Phe, Trp for Kasar cheeses and His, Arg, Tyr, Ile, Leu, Trp for Tulum cheeses. Also, total free amino acid content was higher in Tulum cheeses. The GABA concentration ranged from 0.00 to 83.05 mg 100 g?1, 1.65–45.79 mg 100 g?1 and 0.20–21.06 mg 100 g?1 for Beyaz, Kasar and Tulum cheeses, respectively. Cheese microflora, soluble nitrogen fractions, amino acid concentrations such as Glu and Gln and ripening time/conditions had a significant effect on formation of GABA.
Ayag N.、Dagdemir E.、Hayaloglu A.A.
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Department of Food Engineering Agricultural Faculty Ataturk University
Department of Food Engineering Engineering Faculty Inonu University
NSTL
Elsevier
