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August 19, 2024Journal of Agricultural and Food Chemistry

Metabolization of Free and Peptide-Bound Oxidized Methionine Derivatives by Saccharomyces cerevisiae in a Model System

Kim Ina Behringer Viktor Fritz Michael Hellwig

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Abstract

In the brewing process, methionine is a decisive amino acid for (off-)flavor formation. A significant part of methionine is oxidized to methionine sulfoxide (MetSO) in malt. We hypothesized that MetSO and MetSO

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Behringer et al. (2024) studied this question.

synapsesocial.com/papers/68e5bc29b6db643587553b42 https://doi.org/10.1021/acs.jafc.4c05151

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