Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl.
J Dairy Sci
; 94(8): 3769-77, 2011 Aug.
Article
in En
| MEDLINE
| ID: mdl-21787913
ABSTRACT
The proteolytic and ACE inhibitory activities of low-moisture Mozzarella cheese (LMMC) as affected by partial substitution of NaCl with KCl were investigated. Experimental LMMC were made and salted with 4 salt mixtures NaCl only (control), 3NaCl1KCl, 1NaCl1KCl, and 1NaCl3KCl, and then proteolytic activity and angiotensin-converting enzyme inhibitory activity were determined. Salt treatment significantly affected angiotensin-converting enzyme inhibitory activity and phosphotungstic acid-soluble N of LMMC during storage. Water-soluble N, trichloroacetic acid-soluble N, lactic acid bacteria population, and total free amino acids were unaffected during storage. Nonetheless, water-soluble N and trichloroacetic acid-soluble N increased significantly during storage within a salt treatment. Peptide profiles and urea-PAGE gels did not differ between experimental cheeses at the same storage time.
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Cheese
/
Food Handling
Language:
En
Journal:
J Dairy Sci
Year:
2011
Document type:
Article