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首页> 外文期刊>Journal of dairy research >Optimised production and spray drying of ACE-inhibitory enzyme-modified cheese
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Optimised production and spray drying of ACE-inhibitory enzyme-modified cheese

机译：优化生产和抑制ACE抑制酶修饰的奶酪的喷雾干燥

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摘要

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 ℃ 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 ℃) resulted in a lower glass transition temperature for the potentially bioactive EMC powder.
机译：优化了白干酪凝乳消化过程的蛋白水解阶段，以最大程度地提高最终酶修饰干酪（EMC）糊剂的血管紧张素I转化酶（ACE）抑制活性。发现EMC糊剂中生物活性肽的产生具有多变量依赖性，可以通过有针对性地选择特定组分变量进行优化。通过在48℃下用1 g Flavourzyme / kg干酪凝乳进行蛋白水解25小时可获得最大的ACE抑制作用。随后将该生物活性EMC糊剂喷雾干燥。对干燥条件进行了优化，以获得高度可溶的粉末，以确保快速，完全的水合作用，并具有最低的水活度，以最大限度地延长长期储存。入口干燥空气温度越高，所得EMC粉末的溶解度越大。差示扫描量热分析表明，最高的干燥空气温度（200℃）导致具有潜在生物活性的EMC粉末的玻璃化转变温度降低。

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  • 来源
    《Journal of dairy research》 |2016年第1期|125-134|共10页
  • 作者

    Fatemeh Amighi; Zahra Emam-Djomeh; Ashkan Madadlou;

  • 作者单位

    Department of Food Science and Engineering, University College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran;

    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;

    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;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    ACE-inhibitory; enzyme-modified cheese; spray drying;

    机译：ACE抑制酶修饰的奶酪;喷雾干燥;

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