The effect of liposome encapsulation of chymosin derived by fermentation on Manchego cheese ripening
The effect of liposome-encapsulated chymosin derived by fermentation (Kluyveromyces lactis) on Manchego cheese characteristics was investigated. Encapsulation efficiency was 12.6% when the enzyme was entrapped in phospholipid liposomes prepared by the dehydration-rehydration procedure. Addition of liposome-encapsulated enzyme to pasteurized ewe milk in Manchego cheese making increased chymosin derived by fermentation 2.6-fold in experimental curd compared with control curd and enhanced degradation of αs1- and ß-caseins during cheese ripening. After 60 d of maturation, amounts of N soluble at pH 4.6, in TCA, and in phosphotungstic acid were 16.66, 9.48, and 3.79% in experimental cheese and 14.43, 8.31, and 3.19% in control cheese, respectively. Cheese texture in experimental vats softened because of the more extensive proteolysis. Concentration of hydrophobic peptides, flavor preference, flavor intensity, and bitterness score were significantly influenced by cheese age, but not by the addition of liposome-encapsulated enzyme. © 1994, American Dairy Science Association. All rights reserved.
| Main Authors: | , , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Elsevier
1994
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| Online Access: | http://hdl.handle.net/20.500.12792/3511 http://hdl.handle.net/10261/292048 |
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| Summary: | The effect of liposome-encapsulated chymosin derived by fermentation (Kluyveromyces lactis) on Manchego cheese characteristics was investigated. Encapsulation efficiency was 12.6% when the enzyme was entrapped in phospholipid liposomes prepared by the dehydration-rehydration procedure. Addition of liposome-encapsulated enzyme to pasteurized ewe milk in Manchego cheese making increased chymosin derived by fermentation 2.6-fold in experimental curd compared with control curd and enhanced degradation of αs1- and ß-caseins during cheese ripening. After 60 d of maturation, amounts of N soluble at pH 4.6, in TCA, and in phosphotungstic acid were 16.66, 9.48, and 3.79% in experimental cheese and 14.43, 8.31, and 3.19% in control cheese, respectively. Cheese texture in experimental vats softened because of the more extensive proteolysis. Concentration of hydrophobic peptides, flavor preference, flavor intensity, and bitterness score were significantly influenced by cheese age, but not by the addition of liposome-encapsulated enzyme. © 1994, American Dairy Science Association. All rights reserved. |
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