Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese

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Ayyash, Mutamed M and Shah, Nagendra P (2011) Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese. Journal of Food Science, 76 (1). C31-C37. ISSN 0022-1147


The effect of substitution of NaCl with Potassium chloride (KCl) in brine solution on proteolysis of halloumi cheese was investigated. Halloumi cheeses were made and kept in 4 different brine solutions (18% w/w), including only NaCl (HA; control); 3NaCl:1KCl (w/w) (HB); 1NaCl:1KCl (w/w) (HC); 1NaCl:3KCl (w/w) (HD); and stored for 56 d at 4 ◦C. Proteolysis was assessed using water-soluble nitrogen (WSN), trichloroacetic acid-soluble nitrogen (TCASN), phosphotungstic-soluble nitrogen (PTA-SN), urea polyacrylamide gel electrophoresis (urea-PAGE), and peptide patterns. WSN and TCA-SN contents were similar in all experimental cheeses. Peptide patterns of the pH 4.6 N fraction and urea-PAGE showed no significant difference between halloumi cheeses kept in various NaCl/KCl mixtures (HB, HC, HD) and control (HA). Sodium and potassium contents showed positive correlations with WSN and PTA-SN. There was an inverse correlation between calcium (Ca) contents and WSN and PTA-SN. Correlations between Ca and Na or K were negative at the same salt treatment.

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Jan/Feb issue

Item type Article
URI https://vuir.vu.edu.au/id/eprint/10465
DOI 10.1111/j.1750-3841.2010.01901.x
Official URL http://dx.doi.org/10.1111/j.1750-3841.2010.01901.x
Subjects Historical > Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
Historical > FOR Classification > 0908 Food Sciences
Historical > FOR Classification > 1101 Medical Biochemistry and Metabolomics
Historical > FOR Classification > 1111 Nutrition and Dietetics
Keywords ResPubID25039, calcium, lactic acid bacteria, LAB, water-soluble extracts, WSEs, caseins, K-Ca interchange, Na-Ca interchange
Citations in Scopus 34 - View on Scopus
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