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Transaminase activity in extracts of cod muscle studied by the use of a 14 C‐labelled amino acid mixture
Author(s) -
Murray John,
Burt James R.
Publication year - 1974
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.2740250103
Subject(s) - transamination , valine , leucine , amino acid , incubation , phenylalanine , alanine , biochemistry , chemistry , glycine , transaminase , aspartic acid , tyrosine , serine , threonine , arginine , proline , chromatography , enzyme
Changes in the amino acid fraction of buffered extracts of cod muscle during incubation in the presence of α‐ketoglutarate have been studied using a 14 C‐labelled amino acid mixture. The patterns of radioactive amino acids pre and post incubation suggest that transamination reactions are responsible for marked changes in the levels of aspartic acid, glutamic acid, alanine, valine, leucine and iso‐leucine. No changes were noted in the levels of threonine, serine, proline, glycine, lysine and arginine. Slight falls in the concentration of tyrosine and phenylalanine were seen after extended incubation times.