Premium
Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese
Author(s) -
Ayyash Mutamed M.,
Shah Nagendra P.
Publication year - 2010
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2010.01901.x
Subject(s) - chemistry , urea , potassium , brine , trichloroacetic acid , proteolysis , sodium , nitrogen , food science , calcium , chromatography , biochemistry , enzyme , organic chemistry
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.