期刊
FOOD CHEMISTRY
卷 237, 期 -, 页码 1083-1091出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.06.068
关键词
Soymilk-Cow's milk; Flavourzyme; Cheese; ACE-inhibitory activity; Spray drying
资金
- China Scholarship Council - China
- National Natural Science Foundation of China - China [31471584, 3140149]
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 degrees C, a feeding rate of 10%, and an air flow rate of 600 L h(-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. (C) 2017 Elsevier Ltd. All rights reserved.
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