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

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dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorAyag, Neslihan
dc.contributor.authorDagdemir, Elif
dc.contributor.authorHayaloglu, Ali Adnan
dc.date.accessioned2024-08-04T20:51:35Z
dc.date.available2024-08-04T20:51:35Z
dc.date.issued2022
dc.departmentİnönü Üniversitesien_US
dc.description.abstractA 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.en_US
dc.description.sponsorshipAtaturk University Scientific Research Project Unit (Erzurum, Turkey) [2015/389]en_US
dc.description.sponsorshipThe researchers are grateful to Ataturk University Scientific Research Project Unit (Erzurum, Turkey) for financial support (Project No: 2015/389). The authors also thank Dr Tuba Erkaya Kotan and Dr Firat Yilmaz for valuable help.en_US
dc.identifier.doi10.1016/j.idairyj.2021.105285
dc.identifier.issn0958-6946
dc.identifier.issn1879-0143
dc.identifier.scopus2-s2.0-85122645056en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.idairyj.2021.105285
dc.identifier.urihttps://hdl.handle.net/11616/100405
dc.identifier.volume128en_US
dc.identifier.wosWOS:000819670700001en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInternational Dairy Journalen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectVolatile Compositionen_US
dc.subjectBiogenic-Amineen_US
dc.subjectBlood-Pressureen_US
dc.subjectBacteriaen_US
dc.subjectMilken_US
dc.subjectGabaen_US
dc.subjectProteolysisen_US
dc.subjectLactobacillusen_US
dc.subjectGenesen_US
dc.titleComparison of ?-aminobutyric acid and free amino acid contents of some common varieties of Turkish cheesesen_US
dc.typeArticleen_US

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