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Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl

Ayyash, Mutamed M and Shah, Nagendra P (2011) Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl. Journal of Dairy Science, 94 (8). pp. 3769-3777. ISSN 0022-0302

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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), 3NaCl:1KCl, 1NaCl:1KCl, and 1NaCl:3KCl, 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 acidsoluble 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.

Item Type: Article
Uncontrolled Keywords: ResPubID24939, proteolysis, NaCl substitution, angiotensin- converting enzyme inhibition, low-moisture Mozzarella cheese
Subjects: Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
FOR Classification > 1101 Medical Biochemistry and Metabolomics
Depositing User: VUIR
Date Deposited: 20 Nov 2012 00:00
Last Modified: 23 Jan 2015 05:53
URI: http://vuir.vu.edu.au/id/eprint/10402
DOI: 10.3168/jds.2010-4104
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Citations in Scopus: 8 - View on Scopus

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