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Titel:

Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Hillmann, Hedda; Behr, Jürgen; Ehrmann, Matthias A.; Vogel, Rudi F.; Hofmann, Thomas
Abstract:
Recently, gamma-glutamyl dipeptides (gamma-GPs) were found to be responsible for the attractive kokumi flavor of Parmesan cheese (PC). Quantitation of gamma-GPs and their parent amino acids in 13-, 24-, and 30-month ripened PC samples by LC-MS/MS and stable isotope dilution analysis (SIDA), in-cheese (13)C-labeling studies, followed by analysis of the gamma-glutamyl transferase (GGT) activity revealed gamma-GPs to be generated most efficiently after 24 months of ripening by a GGT-catalyzed trans...     »
Stichworte:
BayBioMS
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry
Jahr:
2016
Band / Volume:
64
Heft / Issue:
8
Seitenangaben Beitrag:
1784-1793
Volltext / DOI:
doi:10.1021/acs.jafc.6b00113
Verlag / Institution:
American Chemical Society (ACS)
E-ISSN:
0021-85611520-5118
Publikationsdatum:
02.03.2016
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