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Article: The Impact of NaCl Substitution with KCl on Proteinase Activities Cell-Free Extract and Cell-Free Supernatant at Different pH Levels and Salt Concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus

TitleThe Impact of NaCl Substitution with KCl on Proteinase Activities Cell-Free Extract and Cell-Free Supernatant at Different pH Levels and Salt Concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus
Authors
KeywordsKcl
L. Delbrueckii Ssp. Bulgaricus
Nacl
S. Thermophilus
Salt Substitution
Issue Date2012
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, 2012, v. 77 n. 8, p. M490-M498 How to Cite?
AbstractThe effect of NaCl substitution with KCl at different pH levels (6.0, 5.5, and 5.0) and salt concentrations on proteinase activities of cell-free and supernatant of Lactobacillus delbrueckii ssp. bulgaricus 11824 (L. bulgaricus) and Streptococcus thermophilus MS (ST) was investigated. MRS broths were separately mixed with 4 salt treatments (NaCl only, 1NaCl:1KCl, 1NaCl:3KCl, and KCl only) at 2 different concentrations (5% and 10%) and incubated at 37 °C for 22 h. The cell pellets were used to prepare proteinase of cell-free extract and the cell-free supernatants were used as source of extracellular proteinases. The proteolytic activities and protein contents of both fractions were determined. The supernatants after incubation of both fractions with 3 milk caseins (α-, β-, κ-casein) were subjected to angiotensin-converting-enzyme inhibitory (ACE-inhibitory) activity and proteolytic activity by ortho-phthalaldehyde (OPA) method. Significant differences were observed in ACE-inhibitory activities and proteolytic (OPA) between salt treatments of cell-free extract and cell-free supernatant of L. bulgaricus and S. thermophilus at same salt concentration and same pH level. There was a significant effect of pH level and salt treatments interaction on ACE-inhibitory activity, OPA activity and azocasein activity. Practical Application: To reduce sodium concentration in cheese by substituting of NaCl with KCl, it was important to study the effect on starter culture proteinases which play a vital role in ripening and texture profile of cheese. © 2012 Institute of Food Technologists ®.
Persistent Identifierhttp://hdl.handle.net/10722/179295
ISSN
2015 Impact Factor: 1.649
2015 SCImago Journal Rankings: 0.839
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorAyyash, MMen_US
dc.contributor.authorSherkat, Fen_US
dc.contributor.authorShah, NPen_US
dc.date.accessioned2012-12-19T09:53:55Z-
dc.date.available2012-12-19T09:53:55Z-
dc.date.issued2012en_US
dc.identifier.citationJournal Of Food Science, 2012, v. 77 n. 8, p. M490-M498en_US
dc.identifier.issn0022-1147en_US
dc.identifier.urihttp://hdl.handle.net/10722/179295-
dc.description.abstractThe effect of NaCl substitution with KCl at different pH levels (6.0, 5.5, and 5.0) and salt concentrations on proteinase activities of cell-free and supernatant of Lactobacillus delbrueckii ssp. bulgaricus 11824 (L. bulgaricus) and Streptococcus thermophilus MS (ST) was investigated. MRS broths were separately mixed with 4 salt treatments (NaCl only, 1NaCl:1KCl, 1NaCl:3KCl, and KCl only) at 2 different concentrations (5% and 10%) and incubated at 37 °C for 22 h. The cell pellets were used to prepare proteinase of cell-free extract and the cell-free supernatants were used as source of extracellular proteinases. The proteolytic activities and protein contents of both fractions were determined. The supernatants after incubation of both fractions with 3 milk caseins (α-, β-, κ-casein) were subjected to angiotensin-converting-enzyme inhibitory (ACE-inhibitory) activity and proteolytic activity by ortho-phthalaldehyde (OPA) method. Significant differences were observed in ACE-inhibitory activities and proteolytic (OPA) between salt treatments of cell-free extract and cell-free supernatant of L. bulgaricus and S. thermophilus at same salt concentration and same pH level. There was a significant effect of pH level and salt treatments interaction on ACE-inhibitory activity, OPA activity and azocasein activity. Practical Application: To reduce sodium concentration in cheese by substituting of NaCl with KCl, it was important to study the effect on starter culture proteinases which play a vital role in ripening and texture profile of cheese. © 2012 Institute of Food Technologists ®.en_US
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_US
dc.relation.ispartofJournal of Food Scienceen_US
dc.subjectKclen_US
dc.subjectL. Delbrueckii Ssp. Bulgaricusen_US
dc.subjectNaclen_US
dc.subjectS. Thermophilusen_US
dc.subjectSalt Substitutionen_US
dc.titleThe Impact of NaCl Substitution with KCl on Proteinase Activities Cell-Free Extract and Cell-Free Supernatant at Different pH Levels and Salt Concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilusen_US
dc.typeArticleen_US
dc.identifier.emailShah, NP: npshah@hku.hken_US
dc.identifier.authorityShah, NP=rp01571en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1111/j.1750-3841.2012.02802.xen_US
dc.identifier.pmid22809296-
dc.identifier.scopuseid_2-s2.0-84864608780en_US
dc.identifier.hkuros205697-
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-84864608780&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume77en_US
dc.identifier.issue8en_US
dc.identifier.spageM490en_US
dc.identifier.epageM498en_US
dc.identifier.eissn1750-3841-
dc.identifier.isiWOS:000307385800030-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridAyyash, MM=16202006000en_US
dc.identifier.scopusauthoridSherkat, F=6602248294en_US
dc.identifier.scopusauthoridShah, NP=7401823907en_US

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