Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl |
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| Authors: | Ayyash M M Shah N P |
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| Affiliation: | School of Biomedical and Health Sciences, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia |
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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 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. |
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| Keywords: | proteolysis NaCl substitution angiotensin-converting enzyme inhibition low-moisture Mozzarella cheese |
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