Proteinases encapsulated in stimulated release liposomes for cheese ripening

被引：13
|
作者：
Picon, A [1 ]
Gaya, P [1 ]
Medina, M [1 ]
Nunez, M [1 ]
机构：
[1] INIA,CIT,DEPT TECNOL ALIMENTOS,MADRID 28040,SPAIN
来源：
BIOTECHNOLOGY LETTERS | 1997年 / 19卷 / 04期
关键词：
MANCHEGO CHEESE; MILK;
D O I：
10.1023/A:1018350901132
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
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 alpha(s)-casein degradation in comparison with control cheese, whereas p-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.
引用
收藏
页码：345 / 348
页数：4
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