低水分马苏里拉干酪的蛋白水解作用受 KCl 替代 NaCl 的影响。

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

机构信息

School of Biomedical and Health Sciences, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.

出版信息

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

DOI:10.3168/jds.2010-4104

PMID:21787913

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.

摘要

研究了用 KCl 部分替代 NaCl 对低水分马苏里拉干酪（LMMC）的蛋白水解和 ACE 抑制活性的影响。制作了实验用 LMMC，并使用 4 种盐混合物进行腌制：仅 NaCl（对照）、3NaCl:1KCl、1NaCl:1KCl 和 1NaCl:3KCl，然后测定蛋白水解活性和血管紧张素转换酶抑制活性。盐处理显著影响了 LMMC 在贮藏过程中的 ACE 抑制活性和磷钨酸可溶性氮。贮藏过程中，水溶性氮、三氯乙酸可溶性氮、乳酸菌数量和总游离氨基酸不受影响。然而，在盐处理过程中，水溶性氮和三氯乙酸可溶性氮在贮藏过程中显著增加。在相同贮藏时间的实验干酪之间，肽图谱和尿素-PAGE 凝胶没有差异。