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

TitleProteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl
Authors
KeywordsAngiotensin-converting enzyme inhibition
Low-moisture Mozzarella cheese
NaCl substitution
Proteolysis
Issue Date2011
PublisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/
Citation
Journal Of Dairy Science, 2011, v. 94 n. 8, p. 3769-3777 How to Cite?
AbstractThe 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. © 2011 American Dairy Science Association.
Persistent Identifierhttp://hdl.handle.net/10722/160596
ISSN
2015 Impact Factor: 2.408
2015 SCImago Journal Rankings: 1.401
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorAyyash, MMen_HK
dc.contributor.authorShah, NPen_HK
dc.date.accessioned2012-08-16T06:14:51Z-
dc.date.available2012-08-16T06:14:51Z-
dc.date.issued2011en_HK
dc.identifier.citationJournal Of Dairy Science, 2011, v. 94 n. 8, p. 3769-3777en_HK
dc.identifier.issn0022-0302en_HK
dc.identifier.urihttp://hdl.handle.net/10722/160596-
dc.description.abstractThe 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. © 2011 American Dairy Science Association.en_HK
dc.languageengen_US
dc.publisherElsevier Inc. The Journal's web site is located at http://www.journalofdairyscience.org/en_HK
dc.relation.ispartofJournal of Dairy Scienceen_HK
dc.subjectAngiotensin-converting enzyme inhibitionen_HK
dc.subjectLow-moisture Mozzarella cheeseen_HK
dc.subjectNaCl substitutionen_HK
dc.subjectProteolysisen_HK
dc.subject.meshAngiotensin-Converting Enzyme Inhibitors - metabolism-
dc.subject.meshCheese - analysis - standards-
dc.subject.meshElectrophoresis, Polyacrylamide Gel-
dc.subject.meshFats - analysis-
dc.subject.meshFood Handling - methods-
dc.titleProteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KClen_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.doi10.3168/jds.2010-4104en_HK
dc.identifier.pmid21787913-
dc.identifier.scopuseid_2-s2.0-79960652752en_HK
dc.identifier.hkuros205692en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-79960652752&selection=ref&src=s&origin=recordpageen_HK
dc.identifier.volume94en_HK
dc.identifier.issue8en_HK
dc.identifier.spage3769en_HK
dc.identifier.epage3777en_HK
dc.identifier.eissn1525-3198-
dc.identifier.isiWOS:000293011700005-
dc.publisher.placeUnited Statesen_HK
dc.identifier.scopusauthoridAyyash, MM=16202006000en_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK

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