Proteinases encapsulated in stimulated release liposomes for cheese ripening
Chymosin, a neutral proteinase from Bacillus subtilis and cardoon cyprosins, were co-encapsulated with phospholipase C in stimulated release liposomes. Encapsulated enzymes were added separately to milk to make cheese. Chymosin and the neutral proteinase accelerated α(s)-casein degradation in comparison with control cheese, whereas β-casein degradation was accelerated by neutral proteinase and cyprosins. Neutral proteinase yielded the highest increase in soluble nitrogen. Cheese flavour intensity was enhanced by the neutral proteinase and cyprosins but not by chymosin.
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| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Springer
1997
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| Online Access: | http://hdl.handle.net/20.500.12792/3513 http://hdl.handle.net/10261/291712 |
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