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

M. M. Ayyash, N. P. Shah

Research output: Contribution to journalArticlepeer-review

27 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)3769-3777
Number of pages9
JournalJournal of Dairy Science
Volume94
Issue number8
DOIs
Publication statusPublished - Aug 2011
Externally publishedYes

Keywords

  • Angiotensin-converting enzyme inhibition
  • Low-moisture Mozzarella cheese
  • NaCl substitution
  • Proteolysis

ASJC Scopus subject areas

  • Food Science
  • Animal Science and Zoology
  • Genetics

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