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Chemical Compound Review:

alpha-Methylbutanal 2-methylbutanal

Gianelli, M.P., Gianelli, M.P., Ford, G., Dickinson, J.R., Martínez-Cuesta, M.C., et al.

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Disease relevance of alpha-Methylbutanal

Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain [1].

High impact information on alpha-Methylbutanal

Subsequently it was observed that alpha-methylbutyrate arises from the non-enzymic oxidation of alpha-methylbutyraldehyde (the immediate decarboxylation product of alpha-keto-beta-methylvalerate) [2].
Yeast in which the YPR1 gene has been deleted possess 50% lower 2-methylbutyraldehyde reductase activity than the wild-type strain [3].
It displays higher specific activity for 2-methylbutyraldehyde than does yeast alcohol dehydrogenase and has a K(m) for 2-methyl butyraldehyde of 1.09 mM [3].
The effect of curing agents (salt, glucose, nitrate, nitrite, and ascorbic acid) on the binding of skeletal peptides (carnosine and anserine) and a sarcoplasmic protein (myoglobin) with key flavor compounds (hexanal, octanal, 2-pentanone, 2-methylbutanal, and 3-methylbutanal) has been studied by solid-phase microextraction (SPME) [4].
Nevertheless, the conversion of isoleucine into 2-methylbutyraldehyde depended not only on the degree of permeabilization but also on the bacteriocin that caused the cell membrane damage [5].

Associations of alpha-Methylbutanal with other chemical compounds

The ability of skeletal dipeptides (carnosine and anserine) and a sarcoplasmic protein (myoglobin) to interact with key flavor compounds (hexanal, octanal, methional, 2-pentanone, 2-methylbutanal, and 3-methylbutanal) has been studied using the solid phase microextraction (SPME) technique [6].

References

Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain. Fernández de Palencia, P., de la Plaza, M., Mohedano, M.L., Martínez-Cuesta, M.C., Requena, T., López, P., Peláez, C. Int. J. Food Microbiol. (2004)
An investigation of the metabolism of isoleucine to active Amyl alcohol in Saccharomyces cerevisiae. Dickinson, J.R., Harrison, S.J., Dickinson, J.A., Hewlins, M.J. J. Biol. Chem. (2000)
Characterization of Ypr1p from Saccharomyces cerevisiae as a 2-methylbutyraldehyde reductase. Ford, G., Ellis, E.M. Yeast (2002)
Interaction of soluble peptides and proteins from skeletal muscle with volatile compounds in model systems as affected by curing agents. Gianelli, M.P., Flores, M., Toldrá, F. J. Agric. Food Chem. (2005)
Permeabilization and lysis induced by bacteriocins and its effect on aldehyde formation by Lactococcus lactis. Martínez-Cuesta, M.C., Requena, T., Peláez, C. Biotechnol. Lett. (2006)
Interactions of soluble peptides and proteins from skeletal muscle on the release of volatile compounds. Gianelli, M.P., Flores, M., Toldrá, F. J. Agric. Food Chem. (2003)

alpha-Methylbutanal 2-methylbutanal

Disease relevance of alpha-Methylbutanal

High impact information on alpha-Methylbutanal

Associations of alpha-Methylbutanal with other chemical compounds

References

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