title: Effect of partial substitution of NaCl with KCl on proteolysis of halloumi cheese.
abstract: The 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.
authors.affiliation: School of Biomedical and Health Sciences, Faculty of Health, Engineering and Science, Victoria Univ., Werribee Campus, PO Box 14428 Melbourne, Victoria 8001, Australia.
authors.forename: Mutamed M
authors.initials: MM
authors.lastname: Ayyash
authors.forename: Nagendra P
authors.initials: NP
authors.lastname: Shah
mesh_terms: D002136:Calcium, Dietary / Q000032:analysis; D002611:Cheese / Q000032:analysis* / Q000382:microbiology*; D015169:Colony Count, Microbial; D004039:Diet, Sodium-Restricted; D005503:Food Additives / Q000737:chemistry*; D005511:Food Handling; D006868:Hydrolysis; D048668:Lactobacillus delbrueckii / Q000254:growth & development / Q000378:metabolism; D008894:Milk Proteins / Q000737:chemistry / Q000378:metabolism*; D009584:Nitrogen / Q000032:analysis; D010446:Peptide Fragments / Q000737:chemistry / Q000378:metabolism; D011189:Potassium Chloride / Q000737:chemistry*; D017419:Potassium, Dietary / Q000032:analysis; D012492:Salts / Q000737:chemistry; D012982:Sodium, Dietary; D012995:Solubility; D048249:Streptococcus thermophilus / Q000254:growth & development / Q000378:metabolism; D013997:Time Factors
chemical_list: D002136:Calcium, Dietary; D005503:Food Additives; D008894:Milk Proteins; D010446:Peptide Fragments; D017419:Potassium, Dietary; D012492:Salts; D012982:Sodium, Dietary; C017082:brine; D011189:Potassium Chloride; D009584:Nitrogen