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

TitleEffect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese
Authors
KeywordsCalcium
Halloumi cheese
Potassium
Proteolysis
Sodium
Issue Date2011
PublisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147
Citation
Journal Of Food Science, 2011, v. 76 n. 1, p. C31-C37 How to Cite?
AbstractThe 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 (TCA-SN), 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. © 2010 Institute of Food Technologists ®.
Persistent Identifierhttp://hdl.handle.net/10722/160590
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorAyyash, MMen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-08-16T06:14:50Z-
dc.date.available2012-08-16T06:14:50Z-
dc.date.issued2011en_HK
dc.identifier.citationJournal Of Food Science, 2011, v. 76 n. 1, p. C31-C37en_HK
dc.identifier.issn0022-1147en_HK
dc.identifier.urihttp://hdl.handle.net/10722/160590-
dc.description.abstractThe 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 (TCA-SN), 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. © 2010 Institute of Food Technologists ®.en_HK
dc.languageengen_US
dc.publisherWiley-Blackwell Publishing, Inc. The Journal's web site is located at http://www.wiley.com/bw/journal.asp?ref=0022-1147en_HK
dc.relation.ispartofJournal of Food Scienceen_HK
dc.rightsThe definitive version is available at www3.interscience.wiley.com-
dc.subjectCalciumen_HK
dc.subjectHalloumi cheeseen_HK
dc.subjectPotassiumen_HK
dc.subjectProteolysisen_HK
dc.subjectSodiumen_HK
dc.subject.meshCheese - analysis - microbiology-
dc.subject.meshDiet, Sodium-Restricted-
dc.subject.meshFood Additives - chemistry-
dc.subject.meshMilk Proteins - chemistry - metabolism-
dc.subject.meshPotassium Chloride - chemistry-
dc.titleEffect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheeseen_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1111/j.1750-3841.2010.01901.xen_HK
dc.identifier.pmid21535650-
dc.identifier.scopuseid_2-s2.0-78651458360en_HK
dc.identifier.hkuros205673en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-78651458360&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume76en_HK
dc.identifier.issue1en_HK
dc.identifier.spageC31en_HK
dc.identifier.epageC37en_HK
dc.identifier.isiWOS:000286210200036-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridAyyash, MM=16202006000en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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