Hostname: page-component-8448b6f56d-c47g7 Total loading time: 0 Render date: 2024-04-20T07:05:27.892Z Has data issue: false hasContentIssue false

Optimised production and spray drying of ACE-inhibitory enzyme-modified cheese

Published online by Cambridge University Press:  05 August 2015

Fatemeh Amighi
Affiliation:
Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
Zahra Emam-Djomeh
Affiliation:
Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks (FFDCE), University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
Ashkan Madadlou*
Affiliation:
Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran Center of Excellence for Application of Modern Technologies for Producing Functional Foods and Drinks (FFDCE), University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran Interdisciplinary Research Department of Agricultural and Natural Resources Nanotechnology (IRDANN), University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
*
*For correspondence; e-mail: a.madadlou@ut.ac.ir

Abstract

The proteolytic stage of the digestion process of white cheese curd was optimised to maximise the angiotensin I-converting enzyme (ACE)-inhibitory activity of the final enzyme-modified cheese (EMC) paste. It was found that bioactive peptides generation in EMC paste was of multi-variable dependent nature and could be optimised by targeted selection of specific component variables. Maximum ACE-inhibitory was obtained by proteolysis at 48 °C for 25 h with 1 g Flavourzyme/kg cheese curd. This bioactive EMC paste was subsequently spray-dried. The drying conditions were optimised to obtain a highly soluble powder to warrant quick and complete hydration, with the lowest water activity to maximise long term storage. The higher the inlet drying air temperature, the greater was the solubility of resultant EMC powder. Differential scanning calorimetry analysis revealed that the highest drying air temperature (200 °C) resulted in a lower glass transition temperature for the potentially bioactive EMC powder.

Type
Research Article
Copyright
Copyright © Proprietors of Journal of Dairy Research 2015 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Aghbashlo, M, Mobli, H, Madadlou, A & Rafiee, S 2013 Influence of wall material and inlet drying air temperature on the microencapsulation of fish oil by spray drying. Food and Bioprocess 6 15611569CrossRefGoogle Scholar
Al-khatani, HA & Hassan, BH 1990 Spray drying of roselle (Hibiscus sabdariffa) extract. Journal of Food Science 55 10731076CrossRefGoogle Scholar
Amighi, F, Emam-Djomeh, Z & Madadlou, A 2013 Spray drying of ACE-inhibitory enzyme-modified white cheese. International Journal of Food Science and Technology 48 22762282CrossRefGoogle Scholar
AOAC 1997 Official Methods of Analysis, 16th edition., 3rd rev, Arlington, VA, USA: Association of Official Analytical ChemistsGoogle Scholar
Azarnia, S, Lee, BH, Yaylayan, V & Kilcawley, KN 2010 Proteolysis development in enzyme-modified Cheddar cheese using natural and recombinant enzymes of Lactobacillus rhamnosus S93. Food Chemistry 120 174178CrossRefGoogle Scholar
Bayraktar, E 2001 Response surface optimisation of the separation of DL-tryptophan using an emulsion liquid membrane. Process Biochemistry 37 169175CrossRefGoogle Scholar
Cono-Chauca, M, Stringheta, PC, Sardagna, LD & Cal-Vidal, J 2004 Mango juice dehydration spray drying using different carriers and functional characterisation. Proceedings of the 14th International Drying Symposium 2005–2012Google Scholar
Cushman, DW & Cheung, HS 1971 Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung. Biochemical Pharmacology 20 16371648CrossRefGoogle ScholarPubMed
Derringer, G & Suich, R 1980 Simultaneous optimisation of several response variables. Journal of Quality Technology 12 214219CrossRefGoogle Scholar
Eastman, JE & Moore, CO 1984 Cold water soluble granular starch for gelled food composition. U.S. Patent 4465702Google Scholar
Feeney, EP, Guinee, TP & Fox, PF 2002 Effect of pH and calcium concentration on proteolysis in Mozzarella cheese. Journal of Dairy Science 85 16461654CrossRefGoogle ScholarPubMed
Feng, L, Qiao, Y, Zou, Y, Huang, M, Kang, ZH & Zhou, G 2014 Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage. Meat Science 98 3440CrossRefGoogle ScholarPubMed
Goula, AM & Adamopoulos, KG 2005a Spray drying of tomato pulp in dehumidified air. I. The effect on product recovery. Journal of Food Engineering 66 2534CrossRefGoogle Scholar
Grabowski, JA, Truong, VD & Daubert, CR 2006 Spray-drying of amylase hydrolyzed sweet potato puree and physicochemical properties of powder. Journal of Food Science 71 209217CrossRefGoogle Scholar
Haileselassie, SS, Lee, BH & Gibbs, BF 1999 Purification and identification of potentially bioactive peptides from enzyme-modified cheese. Journal of Dairy Science 82 16121617CrossRefGoogle ScholarPubMed
Hernandez-Ledesma, B, Recio, I, Ramos, M & Amigo, L 2002 Preparation of ovine and caprine β-lactoglobulin hydrolysates with ACE-inhibitory activity. Identification of active peptides from caprine β-lactoglobulin hydrolysed with thermolysin. International Dairy Journal 12 805812CrossRefGoogle Scholar
Hogekamp, S & Schubert, H 2003 Rehydration of food powders. Food Science and Technology International 9 223235CrossRefGoogle Scholar
James, CS 1995 Analytical Chemistry of Foods. Glasgow, UK: Blackie Academic & ProfessionalCrossRefGoogle Scholar
Kilcawley, KN, Wilkinson, MG & Fox, PF 1998 Enzyme-modified cheese. International Dairy Journal 8 110CrossRefGoogle Scholar
Kilcawley, KN, Wilkinson, MG & Fox, PF 2000 A survey of the composition and proteolytic indices of commercial enzyme-modified Cheddar cheese. International Dairy Journal 10 181190CrossRefGoogle Scholar
Kilcawley, KN, Wilkinson, MG & Fox, PF 2006 A novel two-stage process for the production of enzyme-modified cheese. Food Research International 39 619627CrossRefGoogle Scholar
Kohmura, M, Nio, N & Ariyoshi, Y 1990 Inhibition of angiotensin-converting enzyme by synthetic peptide fragments of various beta-caseins. Agricultural and Biological Chemistry 54 11011102Google ScholarPubMed
Kuchroo, CN & Fox, PF 1982 Soluble nitrogen in cheese: comparison of extraction procedures. Milchwissenschaft 37 331335Google Scholar
Kumar, P & Mishra, HN 2004 Yogurt powder-a review of process technology, storage and utilization. Food and Bioproducts Processing 82 133142CrossRefGoogle Scholar
Madadlou, A, Khosroshahi, A, Mousavi, SM & Djome, ZE 2006 Microstructure and rheological properties of Iranian White cheese coagulated at various temperatures. Journal of Dairy Science 89 23592364CrossRefGoogle ScholarPubMed
Madadlou, A, Iacopino, D, Sheehan, D, Emam-Djomeh, Z & Mousavi, ME 2010 Enhanced thermal and ultrasonic stability of a fungal protease encapsulated within biomimetically generated silicate nanospheres. BBA-General Subjects 1800 459465CrossRefGoogle ScholarPubMed
Madadlou, A, Sheehan, D, Emam-Djomeh, Z & Mousavi, ME 2011 Ultrasound-assisted generation of ACE-inhibitory peptides from casein hydrolyzed with nanoencapsulated protease. Journal of the Science of Food and Agriculture 91 21122116CrossRefGoogle ScholarPubMed
Maeno, M, Yamamoto, N & Takano, T 1996 Identification of antihypertensive peptide form casein hydrolysate produced by Lcrctobacillus helveticus CP790. Journal of Dairy Science 79 13161321CrossRefGoogle Scholar
Maruyama, S & Suzuki, HA 1982 A peptide inhibitor of angiotensin I converting enzyme in the tryptic hydrolysate of casein. Agricultural and Biological Chemistry 46 13931394Google Scholar
Meisel, H 1997 Biochemical properties of regulatory peptides derived from milk protein. Peptide Science 43 1191283.0.CO;2-Y>CrossRefGoogle Scholar
Moskowitz, GJ & Noelck, SS 1986 Enzyme-modified cheese technology. Journal of Dairy Science 70 17611769CrossRefGoogle Scholar
Mullally, MM, Meisel, H & Fitz Gerald, RJ 1997 Angiotensin-I converting enzyme inhibitory activities of gastric and pancreatic proteinase digests of whey proteins. Journal of Dairy Science 7 299303CrossRefGoogle Scholar
Nakamura, Y, Yamamoto, N, Sakai, K, Okubo, A, Yamazaki, S & Takano, T 1995 Purification and characterisation of angiotensin I converting enzyme inhibition from sour milk. Journal of Dairy Science 78 777783CrossRefGoogle ScholarPubMed
Noronha, N, Cronin, DA, O'Riordan, ED & O'Sullivan, M 2008 Flavouring of imitation cheese with enzyme-modified cheeses (EMCs): sensory impact and measurement of aroma active short chain fatty acids (SCFAs). Food Chemistry 106 905913CrossRefGoogle Scholar
Nurnazihah, SSFH 2009 Spray drying of Ananas Comosus and physical properties of its powder. Universiti Malaysia Pahang http://umpir.ump.edu.my/700/1/Sharifah_Nurnazihah_Syed_Farman_Syah.pdfGoogle Scholar
Písecký, J 2005 Spray drying in cheese industry. International Dairy Journal 15 531536CrossRefGoogle Scholar
Reineccius, GA 2004 The spray drying of food flavours. Drying Technology 22 12891324CrossRefGoogle Scholar
Shrestha, AK, Ua-arak, T, Adhikari, B, Howes, T & Bhandari, B 2007 Glass transition behavior of spray dried orange juice powder measured by differential scanning calorimetry (DSC) and thermal mechanical compression test (TMCT). International Journal of Food Properties 10 661673CrossRefGoogle Scholar
Stadhouders, J 1960 The hydrolysis of protein during the ripening of Dutch cheese. The enzymes and bacteria involved. Netherlands Milk and Dairy Journal 14 83110Google Scholar
Tavaria, FK, Franco, I, Carballo, FJ & Malacta, FX 2003 Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese. International Dairy Journal 13 537545CrossRefGoogle Scholar
Tonouchi, H, Suzuki, M, Uccida, M & Oda, M 2008 Antihypertensive effect of an angiotensin converting enzyme inhibitory peptide from enzyme modified cheese. Journal of Dairy Research 75 284290CrossRefGoogle ScholarPubMed
Yamamoto, N, Akino, A & Takano, T 1994 Antihypertensive effect of the peptides derived from casein by extracellular proteinase from Lactobucillus helveticus CP790. Journal of Dairy Science 77 917922CrossRefGoogle ScholarPubMed