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

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dc.authoridYuceer, Mehmet/0000-0002-2648-3931
dc.authoridHayaloglu, Ali Adnan/0000-0002-4274-2729
dc.authoridSahingil, Didem/0000-0002-7354-0679
dc.authorwosidŞahingil, Didem/ABG-8429-2020
dc.authorwosidYuceer, Mehmet/E-5110-2012
dc.authorwosidHayaloglu, Ali Adnan/ABF-7063-2020
dc.contributor.authorSahingil, D.
dc.contributor.authorGokce, Y.
dc.contributor.authorYuceer, M.
dc.contributor.authorHayaloglu, A. A.
dc.date.accessioned2024-08-04T20:45:28Z
dc.date.available2024-08-04T20:45:28Z
dc.date.issued2019
dc.departmentİnönü Üniversitesien_US
dc.description.abstractAdjunct 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 degrees 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 degrees 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.en_US
dc.description.sponsorshipScientific and Technological Research Council of of Turkey (TUBITAK, Ankara, Turkey) [213 O 131]; Inonu University Scientific and Research Unit, Malatya, Turkey [2015/15]en_US
dc.description.sponsorshipThis work was supported by The Scientific and Technological Research Council of of Turkey (TUBITAK, Ankara, Turkey) with grant no. 213 O 131 and Inonu University Scientific and Research Unit, Malatya, Turkey (Project number. 2015/15).en_US
dc.identifier.doi10.1016/j.lwt.2018.09.076
dc.identifier.endpage532en_US
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85054877214en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage525en_US
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2018.09.076
dc.identifier.urihttps://hdl.handle.net/11616/98494
dc.identifier.volume99en_US
dc.identifier.wosWOS:000450375100069en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherElsevier Science Bven_US
dc.relation.ispartofLwt-Food Science and Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCheeseen_US
dc.subjectResponse surface methodologyen_US
dc.subjectStarter cultureen_US
dc.subjectSalten_US
dc.subjectRipening timeen_US
dc.titleOptimization of proteolysis and angiotensin converting enzyme inhibition activity in a model cheese using response surface methodologyen_US
dc.typeArticleen_US

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