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

J Dairy Sci. 2011 Aug;94(8):3769-77. doi: 10.3168/jds.2010-4104.

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.

MeSH terms

  • Angiotensin-Converting Enzyme Inhibitors / metabolism
  • Cheese* / analysis
  • Cheese* / standards
  • Electrophoresis, Polyacrylamide Gel
  • Fats / analysis
  • Food Handling / methods*
  • Food Storage
  • Milk Proteins / analysis
  • Potassium Chloride
  • Proteolysis
  • Sodium Chloride
  • Time Factors
  • Water / analysis

Substances

  • Angiotensin-Converting Enzyme Inhibitors
  • Fats
  • Milk Proteins
  • Water
  • Sodium Chloride
  • Potassium Chloride