Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl
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| Titel: | Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl |
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| Autoren: | Ayyash, MM, Shah, NP |
| Quelle: | Journal of Dairy Science. 94:3769-3777 |
| Verlagsinformationen: | American Dairy Science Association, 2011. |
| Publikationsjahr: | 2011 |
| Schlagwörter: | Electrophoresis, proteolysis, Time Factors, ResPubID24939, Food Handling, Angiotensin-Converting Enzyme Inhibitors, NaCl substitution, Sodium Chloride, angiotensin- converting enzyme inhibition, Potassium Chloride, Fats, 0404 agricultural biotechnology, Cheese, Food Handling - methods, low-moisture Mozzarella cheese, 2. Zero hunger, Polyacrylamide Gel, Low-moisture Mozzarella cheese, Water, Angiotensin-Converting Enzyme Inhibitors - metabolism, 04 agricultural and veterinary sciences, Milk Proteins, Angiotensin-converting enzyme inhibition, Fats - analysis, 3. Good health, Cheese - analysis - standards, 1101 Medical Biochemistry and Metabolomics, Food Storage, Proteolysis, School of Biomedical and Health Sciences, Electrophoresis, Polyacrylamide Gel, 0405 other agricultural sciences |
| Beschreibung: | 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. |
| Publikationsart: | Article |
| Sprache: | English |
| ISSN: | 0022-0302 |
| DOI: | 10.3168/jds.2010-4104 |
| Zugangs-URL: | http://www.journalofdairyscience.org/article/S002203021100381X/pdf https://pubmed.ncbi.nlm.nih.gov/21787913 https://www.ncbi.nlm.nih.gov/pubmed/21787913 https://hub.hku.hk/handle/10722/160596 https://pubag.nal.usda.gov/catalog/833510 https://core.ac.uk/display/151490896 https://www.sciencedirect.com/science/article/pii/S002203021100381X https://pubmed.ncbi.nlm.nih.gov/21787913/ http://hdl.handle.net/10722/160596 |
| Rights: | Elsevier Non-Commercial |
| Dokumentencode: | edsair.doi.dedup.....3a5c0ad6c7940be8171676d9d7cde71b |
| Datenbank: | OpenAIRE |
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Nájsť tento článok vo Web of Science | 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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| ISSN: | 00220302 |
| DOI: | 10.3168/jds.2010-4104 |