Proteinases encapsulated in stimulated release liposomes for cheese ripening

被引：0
|
作者：
Antonia Picon
Pilar Gaya
Margarita Medina
Manuel Nu–ez
机构：
[1] Carretera de La Coru–a Km 7,Departamento de Tecnolog'a de Alimentos, CIT
来源：
Biotechnology Letters | 1997年 / 19卷
关键词：
Nitrogen; Enzyme; Organic Chemistry; Bacillus; Bacillus Subtilis;
D O I：
暂无
中图分类号：
学科分类号：
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 as-casein degradation in comparison with control cheese, whereas b-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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页码：345 / 348
页数：3
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