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

Ayag N., DAĞDEMİR E., HAYALOĞLU A. A.

INTERNATIONAL DAIRY JOURNAL, cilt.128, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 128
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1016/j.idairyj.2021.105285
  • Dergi Adı: INTERNATIONAL DAIRY JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database
  • Atatürk Üniversitesi Adresli: Evet

Özet

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.