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The free amino-acids present in fresh and in fermented marrow stem kale

Published online by Cambridge University Press:  27 March 2009

Hamish Robertson  and
A. John G. Barnett
Hamish Robertson
Affiliation:
Division of Agricultural Biochemistry, Department of Biological Chemistry, University of Aberdeen
A. John G. Barnett
Affiliation:
Division of Agricultural Biochemistry, Department of Biological Chemistry, University of Aberdeen
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Extract

1. An investigation has been made into the changes that take place in the free amino-acid pattern when kale-water slurries are allowed to ferment under conditions of (a) aeration, (b) anaerobiasis and (c) partial sterilization with sulphur dioxide.

2. It has been found that, with aerated mixtures, the loss of free amino-acids is virtually complete within 2 weeks, while there is only a slight loss with the anaerobic mixtures. With mixtures containing sulphur dioxide no loss of amino-acids occur.

3. The formation of α-amino butyric acid possibly from threonine has been noted.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 45 , Issue 1 , October 1954 , pp. 36 - 40
Copyright
Copyright © Cambridge University Press 1954

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References

REFERENCES

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Meister, A., Sober, H. A. & Tics, S. V. (1951). J. Biol. Chem. 189, 577.CrossRefGoogle Scholar