School of Biomedical and Health Sciences, Faculty of Health, Engineering and Science, Victoria Univ., Werribee Campus, PO Box 14428 Melbourne, Victoria 8001, Australia.
J Food Sci. 2011 Jan-Feb;76(1):C31-7. doi: 10.1111/j.1750-3841.2010.01901.x. Epub 2010 Nov 18.
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.
研究了盐水溶液中用氯化钾（KCl）替代氯化钠（NaCl）对哈罗米干酪蛋白水解的影响。制作了哈罗米干酪并分别浸泡在 4 种不同的盐水中（18%w/w），包括仅含 NaCl（HA；对照）；3NaCl:1KCl（w/w）（HB）；1NaCl:1KCl（w/w）（HC）；1NaCl:3KCl（w/w）（HD）；并在 4°C 下储存 56 天。采用水溶性氮（WSN）、三氯乙酸可溶性氮（TCA-SN）、磷钨酸可溶性氮（PTA-SN）、尿素聚丙烯酰胺凝胶电泳（urea-PAGE）和肽图谱评估蛋白水解程度。所有实验干酪的 WSN 和 TCA-SN 含量相似。在不同 NaCl/KCl 混合物（HB、HC、HD）和对照（HA）中保存的哈罗米干酪的 pH 4.6 N 级分和 urea-PAGE 的肽图谱没有显著差异。钠和钾含量与 WSN 和 PTA-SN 呈正相关。钙（Ca）含量与 WSN 和 PTA-SN 呈负相关。在相同盐处理下，Ca 与 Na 或 K 之间呈负相关。
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