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Ein möglicher Mechanismus zur Bildung vonα-Aminobuttersäure während der Käsereifung

Possible mechanism ofα-amino-butyric-acid formation during cheese ripening

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Summary

By means of enzymatic extracts obtained from ripening Gorgonzola cheese and after incubation with14C-labelled arginine,α-aminobutyric acid formation has been investigated. The direct degradation of arginine to a-aminobutyric acid was pointed out by using arginine14C-5 and14COOH. Ornithine and glutamic acid, which have been indicated as possible precursors ofα-aminobutyric acid, are not involved in this mechanism.

Zusammenfassung

In Bebrütungsversuchen von Enzymextrakten aus reifendem Gorgonzola wurde mit Hilfe des mit14C markierten Arginins die Bildung vonα-Aminobuttersäure studiert. Mit Hilfe von an C-5 und an COOH markiertem Arginin wurde der Abbau dieser Aminosäure inα-Aminobuttersäure bestätigt. Ornithin und Glutaminsiiure, ihre möglichen Vorläufer, sind nicht an diesem Prozeß beteiligt.

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Authors and Affiliations

  1. Centro per lo Studio Tecnologico, Bromatologico e Microbiologico del Latte, Via Celoria 2, I-20133, Milano, Italy

    Luciano Cecchi & Pierpaolo Resmini

  2. Cattedra di Enzimologia, Italien

    Mario Pace

Authors
  1. Luciano Cecchi
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  2. Pierpaolo Resmini
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  3. Mario Pace
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Cecchi, L., Resmini, P. & Pace, M. Ein möglicher Mechanismus zur Bildung vonα-Aminobuttersäure während der Käsereifung. Z Lebensm Unters Forch 156, 81–86 (1974). https://doi.org/10.1007/BF02425626

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  • DOI: https://doi.org/10.1007/BF02425626

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