Soymilk-Cow's milk ACE-inhibiting enzyme modified cheese

Barkat Ali; Kiran Yasmin Khan; Hamid Majeed; Muhammad Abid; Lei Xu; Fengfeng Wu; Xueming Xu

doi:10.1016/j.foodchem.2017.06.068

Soymilk-Cow's milk ACE-inhibiting enzyme modified cheese

Food Chem. 2017 Dec 15:237:1083-1091. doi: 10.1016/j.foodchem.2017.06.068. Epub 2017 Jun 15.

Authors

Barkat Ali¹, Kiran Yasmin Khan², Hamid Majeed³, Muhammad Abid⁴, Lei Xu³, Fengfeng Wu³, Xueming Xu⁵

Affiliations

¹ The 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.
² College of Environmental and Resource Sciences, Zhejiang University, Hangzhou 310058, China.
³ The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
⁴ Department of Mathematics, Institute of Statistics, Zhejiang University, Hangzhou 310058, China.
⁵ The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, China. Electronic address: 7130102L03@vip.jiangnan.edu.cn.

PMID: 28763954
DOI: 10.1016/j.foodchem.2017.06.068

Abstract

In present study, we developed and optimized soymilk-cow's milk enzyme-modified cheese with angiotensin-I converting enzyme inhibitory activity. Bioactive peptide production was found to be a multivariable-dependent process. Maximum bioactivity of hydrolysates was obtained with prolonged curd proteolysis at an increased enzyme concentration. This bioactive cheese paste was subsequently spray-dried under different drying conditions to determine the powder sorption isotherm properties. Higher drying temperatures resulted in cheese powder with weak thermal stability and lower browning indices. Experiments aimed at optimizing thermal stability and physical properties revealed that optimal conditions for producing cheese powder were an inlet air temperature of 150°C, a feeding rate of 10%, and an air flow rate of 600Lh^-1. Moreover, in addition to flavour, the bioactive cheese powders produced from a combination of soymilk-cow's milk are of potential source and can be used in the dietary management of hypertension.

Keywords: ACE-inhibitory activity; Cheese; Flavourzyme; Soymilk-Cow’s milk; Spray drying.

MeSH terms

Animals
Cheese*
Desiccation
Hot Temperature
Milk
Soy Milk