Amino acids during ripening

Fig. 5.5. Profiles showing changes in concentrations of individual amino acids during ripening (grape variety Chardonnay) (Milleiy, 1988)...

Watanabe, T., Y. Shima, and T. Ichihara Changes in free amino acids during ripening period of soybean seed. Hokkaido Kyoiku Daigaku Kiyo. Dai-2-Bu, A 20, 76 (1970) (in Japanese with English summary). 

Barcina, Y., Ibanez, F. C., and Ordonez, A. I. (1995). Evolution of free amino acids during Idiazabal cheese ripening. Food Control 6,161-164. 

Skeie, S., Feten, G., Almpy, T., 0stlie, FI., and Isaksson, T. (2006). The use of near infrared spectroscopy to predict selected free amino acids during cheese ripening. Int. Dairy. J. 16, 236-242. 

Hemme, D., Bouillanne, C., Mdtro, F., and Desmazeaud, M. J. (1982). Microbial catabolism of amino acids during cheese ripening. Sci. Aliments 2, 113-123. 

Aldehydes account for about 2% of the relative chromatographic peak area in both series of extracts [32]. Short chain aldehydes can be formed from amino acids during cheese ripening via Strecker degradation [34]. In DHS samples, linear and branched-chain saturated aldehydes as well as two aromatic derivatives were identified. Unsaturated aldehydes were isolated in the SDE samples, together with long-chain compounds, such as tetradecanal, pentadecanal, and hexa-decanal. Long-chain aldehydes derive from fatty acids by an a-oxidation mechanism [35]. In the SDE extracts of all 21 samples analyzed, mass spectral data... 

Ripened cheeses contain higher average concentrations of amines than do unripened cheeses, a difference that could be related to processing (Martelli et ah, 1993 Schneller et al., 1997). Casein proteolysis that occurs during cheese manufacture may result in an increased level of free amino acids. These amino acids are then decarboxylated, resulting in the formation of biogenic amines. A... 

Polo, M.C., Ramos, M. and Sanchez, R. (1985). Free amino acids by high performance liquid chromatography and peptides by gel electrophoresis in Mahon cheese during ripening. Food Chem., 16, 85. 

Different authors used RP-HPLC and UV detection to monitor peptide formation during cheese ripening [174-178], providing valuable information about proteolysis. When large hydrophobic peptide need to be separated an lEC represents the best choice [179]. Nevertheless, the identification of these peptides is essential for the complete understanding of the proteolytic process. The peptides eluted from the LC column can be subjected to ESl-MS for molecular weight determination and MS/MS for amino acid sequence determination, which allow rapid peptide identification [172]. HPLC-ESl-MS and MS/MS techniques have been successfully used for peptide mass fingerprint purposes for sequence analysis of purified albumin from Theobroma cacao seeds [180,181]. 

During cheese ripening, proteases associated with starter culture organisms are released into cheese after cell lysis (Law et al. 1974). The proteolytic activity associated with lysed lactic streptococci is necessary for proper flavor development in Cheddar and other cheese varieties. The role of streptococcal proteases and peptidases appears to be production of flavor compound precursors such as methionine and other amino acids, rather than direct production of flavor compounds (Law et al. 1976A). Additional discussion of cheese ripening is presented in Chapter 12. 

Proteolysis is the most important of the three primary events occurring during cheese ripening. Due to the complexity of proteolysis, including the catabolism of amino acids and their contribution to cheese flavor, this topic has been the focus of several studies. A comprehensive review of the... 

Gonzalez de Llano, D., Polo, M. C., Ramos, M. And, and Martin-Alvarez, P. (1991). Free and total amino acids in the non-protein fraction of an artisan blue cheese during ripening. Z. Lebensm.-Unters. Forsch. A 193, 529-532. 

Singh, A. and Ganguli, N. C. (1972). Changes in peptides and amino acids in cheese during ripening. Milchwissenschaft 27, 412-416. 

Verdini, R. A., Zorrilla, S. E., and Rubiolo, A. C. (2002). Free amino acid profiles during ripening of Port Salut Argentino cheese after frozen storage. ]. Food Sci. 67, 3264—3270. 

Curtin, A. C., McSweeney, P.L.H. 2004. Catabolism of amino acids in cheese during ripening. In Cheese Chemistry, Physics and Microbiology, Vol. 1, General Aspects, 3rd edn (P.F. Fox, P.LH. McSweeney, T.M. Cogan, T.P. Guinee, eds.), pp. 435-454, Elsevier Academic Press, Amsterdam. 

Cheese Ripening. Rennet plays a major role in the texture and flavor development of cheese during the ripening process. Besides the rapid cleavage of the key phenylalanine-methionine bond to coagulate milk, chymosin has been shown to hydrolyze at least 22 other bonds in the casein molecules. The favored amino acids at the point of cleavage are leucine, isoleucine and phenylalanine. 

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