Effect of added α-ketoglutaric acid, pyruvic acid or pyridoxal phosphate on proteolyis and quality of Cheddar cheese

Food Chemistry

Volumn 76, Issue 1, 2002, Pages 21-26

  Ur Rehman, Shakeel ^a   Fox, Patrick F ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Amino acids; Cheddar cheese; Keto acids

Indexed keywords

2 OXOGLUTARIC ACID; AMINO ACID; AROMATIC COMPOUND; OXOACID; PYRIDOXAL 5 PHOSPHATE; PYRUVIC ACID;

ARTICLE; CHEESE; DEGRADATION; FLAVOR; FOOD QUALITY; LACTIC ACID BACTERIUM; PROTEIN DEGRADATION;

EID: 0036132417     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00242-4     Document Type: Article

References (26)

1. Proteinases in normal milk and their action on caseins
2. Official methods of analysis
3. A new staining technique for protein in polyacrylamide gels using Coomassie Brilliant Blue G250
4. Biosynthesis of amino acids
5. Development of cheese flavour from peptides and amino acids by cell-free extracts of Lactococcus lactis subsp. cremoris B78 in a model system
6. Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening
7. Potentiometric determination of salt in cheese
8. Cheese; physical, biochemical and nutritional aspects
9. Biochemistry of cheese ripening
10. Proteolysis in cheese during ripening
11. Proteolysis in Cheddar cheese during ripening
12. Formation of flavour compounds in cheese
13. Structure and function of coenzymes
14. Microbial enzymes in cheese ripening
15. Determination of the percentage of fat in cheese. Irish Standard 69
16. Soluble nitrogen in Cheddar cheese; comparison of extraction procedures
17. Proteolysis in relation to normal and accelerated cheese ripening
18. Contribution of starter lactococci and non-starter lactobacilli to proteolysis in Cheddar cheese with a controlled microflora
19. Role of non-starter lactic acid bacteria in Cheddar cheese
20. Le catabolisme des acids amines aromatiques et des acides amines a chaine ramifiee chez Lactococcus lactis
21. Improved medium for lactic streptococci and their bacteriophages
22. Adding α-ketoglutarate to semi-hard cheese curd highly enhances the conversion of amino acids to aroma compounds
23. An amino transferase from Lactococcus lactis initiates conversion of amino acids to cheese flavour compounds
24. Contribution of enzymes from rennet, starter bacteria and milk to proteolysis and flavour development in Gouda cheese. 3. Protein break down: analyses of soluble nitrogen and amino acid nitrogen fractions