Accelerating ripening of Iranian white brined cheesesusing liposome-encapsulated and free proteinases

被引：3

作者：

Jahadi, Mahshid ^{[1
]}

Khosravi-Darani, Kianoush ^{[2
]}

Ehsani, Mohammad Reza ^{[3
]}

Pimentel, Tatiana Colombo ^{[4
]}

da Cruz, Adriano Gomes ^{[5
]}

Mozafari, Mohammad R. ^{[6
]}

机构：

[1] Islamic Azad Univ, Isfahan Khorasgan Branch, Dept Food Sci & Technol, Esfahan, Iran

[2] Shahid Beheshti Univ Med Sci, Fac Nutr Sci & Food Technol, Natl Nutr & Food Technol Res Inst, Res Dept Food Technol, POB 19395-4741, Tehran, Iran

[3] Islamic Azad Univ, Res & Sci Branch, Dept Food Sci & Technol, Tehran, Iran

[4] Inst Fed Parana IFPR, BR-87703536 Paranavai, Parana, Brazil

[5] Inst Fed Educ Ciencia & Tecnol Rio De Janeiro IFR, Dept Alimentos, BR-20270021 Maracana, RJ, Brazil

[6] 8054 Monash Univ LPO, Australasian Nanosci & Nanotechnol Initiat, Clayton, Vic 3168, Australia

来源：

BIOINTERFACE RESEARCH IN APPLIED CHEMISTRY | 2020年 / 10卷 / 01期

关键词：

Heating method; liposome; proteinase; Iranian white brined cheese; ripening acceleration; CELL-FREE-EXTRACTS; CHEDDAR CHEESE; SENSORY CHARACTERISTICS; PROTEOLYSIS; NANOLIPOSOMES; TEMPERATURE; CULTURE; TIME;

D O I：

10.33263/BRIAC101.966971

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The role of liposome encapsulated flavourzymes on the ripening acceleration of Iranian white brined cheese has been studied. Liposomal enzymes (made by heating method) had a better performance than free enzymes, resulting in cheeses with lower total solid content and a higher concentration of soluble nitrogen (pH 4.6 and 12.5% trichloroacetic acid) through the ripening period (30 days at 12 oC). The ripening time could be shortened for 10 to 20 days. The entrapment efficiency and diameter of the liposomal enzyme were 26.5% and 189 nm, respectively. The proposed technology could be a potential treatment for the acceleration of Iranian white brined cheeses ripening.

引用

页码：4966 / 4971

页数：6

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