Premium
The amino‐acids of apple juices and ciders
Author(s) -
Burroughs L. F.
Publication year - 1957
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740080304
Subject(s) - amino acid , valine , asparagine , chemistry , leucine , alanine , autolysis (biology) , aspartic acid , biochemistry , yeast , serine , glutamic acid , chromatography , food science , enzyme
The free amino‐acids of apple juices and ciders have been examined by paper chromatography. Asparagine, aspartic and glutamic acids were the principal amino‐acids in most juices, together with small to medium amounts of serine, α‐alanine, γ‐aminobutyric acid, valine, iso leucine, and methylhydroxyproline. Ten other amino‐acids were sometimes present in trace amounts. The amino‐acid content of ciders was extremely small and consisted usually of aspartic and glutamic acids, methylhydroxyproline, an unidentified peptide and traces of several other amino‐acids and possible peptides. Yeast autolysis caused a marked increase in the amino‐acid content of a cider left on its lees. The presence of nucleotide material in juices and cider is indicated.