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Optimization of proteolysis and angiotensin converting enzyme inhibition activity in a model cheese using response surface methodology

Sahingil, D., Gokce, Y., Yuceer, M., Hayaloglu, A.A.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.99 pp. 525-532
Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus helveticus, Lactobacillus plantarum, antioxidant activity, cheese ripening, cheeses, enzyme inhibition, manufacturing, models, peptidyl-dipeptidase A, proteolysis, response surface methodology, salt concentration, salting, temperature
Adjunct cultures including lactobacilli play important role in cheese proteolysis and bioactivity including Angiotensin Converting Enzyme (ACE)-inhibition and antioxidant activity. Four species of lactobacilli was used in the manufacture of model cheese and these were salted at different levels and the resultant cheeses were ripened at different time and temperature to understand the effect of salting and ripening conditions. The effects of the use of various of lactobacilli (Lactobacillus casei, Lb. helveticus, Lb. delbrueckii ssp. bulgaricus and Lb. plantarum), salt concentrations (1, 2, 3, 4 and 5%), ripening times (1, 30, 60, 90 and 120 days) and temperatures (5, 10, 15 and 20 °C) were investigated. The experiments were designed to determine the optimal salt concentration, ripening times and temperatures for optimal proteolysis, the highest levels of ACE-inhibition and antioxidant activity. The highest level of proteolysis and ACE-inhibiting activity in the model cheese was observed when ripening temperatures were between 8 and 16 °C, salt concentration at 2.5–3.0% and with a ripening period of about 60 days. The use of each lactobacilli contributed to the proteolysis in different manner; for example, ACE-inhibiting activity and antioxidant activity in the model cheese.