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

Published online by Cambridge University Press:  05 August 2015

Fatemeh Amighi ,
Zahra Emam-Djomeh  and
Ashkan Madadlou
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: [email protected]
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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.

Keywords

ACE-inhibitoryenzyme-modified cheesespray drying
Type
Research Article
Information
Journal of Dairy Research , Volume 83 , Issue 1 , February 2016 , pp. 125 - 134
Copyright
Copyright © Proprietors of Journal of Dairy Research 2015 

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