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Freie Aminosäuren und Enzymaktivitäten in ihrer Beziehung zur Qualität von Nahrungspelanzen

Free amino acids and enzyme activities related to quality of food plants

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Abstract

Free amino acids may 1) act as physiological active or toxic compounds, 2) serve as concentration but nevertheless exerting a strong influence upon quality.

Fee amino acids may 1) act as physiological active or toxic compounds, 2) serve as indicator of the metabolic situation, depending on internal and external factors, 3) influence the attack of pests in a favourable or infavourable manner, 4) contribute substantially to the taste and flavor of the crop, and 5) change the biological value of the plant protein.

In a similar way enzymes may 1) serve as indicator of metabolic changes, 2) determine the resistance against pests, 3) induce taste and flavor of the products, and 4) influence the quality of stored or processed plant material in a positive or negativ manner. 5) Alteration of enzyme activity has been observed due to pesticide — application to plants.

Zusammenfassung

Die freien Aminosäuren und die Enzyme sind Komponenten pflanzlicher Produkte, die zwar mengenmäßig stark zurücktreten, jedoch trotzdem einen starken Einfluß auf die Qualität ausüben.

Die freien Aminosäuren können 1) als physiologisch aktive oder toxische Verbindungen auftreten, 2) als Indikatoren der durch innere und äußere Faktoren bedingten Stoffwechsellage dienen, 3) den Schädlings- und Krankheitsbefall positiv oder negativ beeinflussen, 4) wesentlich zu Geschmack und Geruch der Ernteprodukte beitragen und 5) die Biologische Wertigkeit der pflanzlichen Eiweißkörper verändern.

In analoger Weise können auch Enzyme 1) als Indikatoren von Stoffwechseländerungen dienen, 2) die Widerstandsfähigkeit gegen Krankheitserreger bestimmen, 3) Geschmack und Geruch der Erzeugnisse prägen und 4) bei Lagerung und Verarbeitung die Qualität der Produkte positiv oder negativ beeinflussen. 5) Änderung der Enzymaktivität wurde bei Pflanzen nach Pestizidanwendung beobachtet.

Resume

Les aminoacides et les enzymes sont des constituants des produits végétaux, qui n'existent qu'en faibles quantités, mais exercent cependant une forte action sur la qualité.

Les aminoacides libres peuvent: 1) apparaître comme substances physiologiquement actives ou toxiques; 2) servir comme indicateurs d'un état du métabolisme, causé par des facteurs internes et externes; 3) influencer comme modifiant dans un sens ou dans l'autre la résistance aux parasites ou aux maladies; 4) fournir comme facteurs importants du goût et de l'odeur des produits commercialisés; 5) changer comme éléments de la valeur biologique les substances protéiques des plantes.

D'une manière analogue les enzymes peuvent: 1) servir d'indicateurs de modification du métabolisme; 2) déterminer la résistance aux agents des maladies; 3) influencer le goût et l'odeur des échantillons; 4) modifier au cours du stockage ou de la transformation d'une façon positive ou négative la qualité des produits; 5) des modifications de l'activité enzymatique ont été observées après application de pesticides.

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  1. Aus der Bundesanstalt für Qualitätsforschung pflanzlicher Erzeugnisse, D-6222, Geisenheim/Rhg, Germany

    E. Schwerdtfeger

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Schwerdtfeger, E. Freie Aminosäuren und Enzymaktivitäten in ihrer Beziehung zur Qualität von Nahrungspelanzen. Plant Food Hum Nutr 20, 183–201 (1971). https://doi.org/10.1007/BF01104963

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