Article 2022 · 20 citations

Comparison of γ-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheeses

Ayag, Neslihan, Dagdemir, Elif, Hayaloglu, Ali Adnan

Abstract

A 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. (C) 2021 Elsevier Ltd. All rights reserved.

Keywords

VOLATILE COMPOSITION BIOGENIC-AMINE BLOOD-PRESSURE BACTERIA MILK GABA PROTEOLYSIS LACTOBACILLUS GENES

WoS Categories

Food Science & Technology

Citation

Journal: INTERNATIONAL DAIRY JOURNAL
Year: 2022
Volume: 128
ISSN: 0958-6946
eISSN: 1879-0143
DOI: 10.1016/j.idairyj.2021.105285
WoS UID: WOS:000819670700001

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