title: Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl.
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.
authors.affiliation: School of Biomedical and Health Sciences, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.
authors.forename: M M
authors.initials: MM
authors.lastname: Ayyash
authors.forename: N P
authors.initials: NP
authors.lastname: Shah
mesh_terms: D000806:Angiotensin-Converting Enzyme Inhibitors / Q000378:metabolism; D002611:Cheese / Q000032:analysis / Q000592:standards; D004591:Electrophoresis, Polyacrylamide Gel; D005223:Fats / Q000032:analysis; D005511:Food Handling / Q000379:methods*; D061353:Food Storage; D008894:Milk Proteins / Q000032:analysis; D011189:Potassium Chloride; D059748:Proteolysis; D012965:Sodium Chloride; D013997:Time Factors; D014867:Water / Q000032:analysis
chemical_list: D000806:Angiotensin-Converting Enzyme Inhibitors; D005223:Fats; D008894:Milk Proteins; D014867:Water; D012965:Sodium Chloride; D011189:Potassium Chloride