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Soymilk-Cow's milk ACE-inhibiting enzyme modified cheese
Barkat Ali1, Kiran Yasmin Khan2, Hamid Majeed3
1The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Agricultural Research Centre, Park Road, Islamabad 44000, Pakistan.
Food Chemistry
|August 3, 2017
Summary
This study optimized bioactive cheese powder from soy and cow
Area of Science:
- Food Science and Technology
- Biochemistry
- Nutritional Science
Background:
- Hypertension management benefits from dietary interventions.
- Angiotensin-I converting enzyme (ACE) inhibitors play a crucial role in blood pressure regulation.
- Enzyme-modified cheeses can be a source of bioactive peptides.
Purpose of the Study:
- To develop and optimize a soymilk-cow's milk enzyme-modified cheese with ACE inhibitory activity.
- To characterize the bioactive peptide production and spray-dried powder properties.
- To determine optimal spray-drying conditions for thermal stability and physical characteristics.
Main Methods:
- Enzyme-modified cheese production with focus on curd proteolysis.
- Spray-drying of bioactive cheese paste under various conditions.
- Analysis of powder sorption isotherm properties, thermal stability, and browning indices.
Main Results:
- Maximum ACE inhibitory activity achieved through prolonged proteolysis and increased enzyme concentration.
- Higher drying temperatures negatively impacted thermal stability and increased browning.
- Optimal spray-drying conditions identified: 150°C inlet air temperature, 10% feeding rate, 600 Lh-1 airflow.
Conclusions:
- A bioactive cheese powder with ACE inhibitory activity was successfully developed using a soy-cow milk blend.
- Optimized spray-drying conditions are crucial for maintaining powder quality and stability.
- This bioactive cheese powder presents a potential functional food ingredient for hypertension management.
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