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 language | English |
|---|---|
| Pages (from-to) | 3769-3777 |
| Number of pages | 9 |
| Journal | Journal of Dairy Science |
| Volume | 94 |
| Issue number | 8 |
| DOIs | |
| Publication status | Published - Aug 2011 |
| Externally published | Yes |
Keywords
- Angiotensin-converting enzyme inhibition
- Low-moisture Mozzarella cheese
- NaCl substitution
- Proteolysis
ASJC Scopus subject areas
- Food Science
- Animal Science and Zoology
- Genetics