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

相关论文

共 15 条

[1] The estimation of pepsin, trypsin, papain, and cathepsin with hemoglobin [J].

Anson, ML .

JOURNAL OF GENERAL PHYSIOLOGY, 1938, 22 (01) :79-89

[2] RECENT DEVELOPMENTS IN ACCELERATED CHEESE RIPENING [J].

ELSODA, M ;

PANDIAN, S .

JOURNAL OF DAIRY SCIENCE, 1991, 74 (07) :2317-2335

[3] THE USE OF LIPOLYTIC AND PROTEOLYTIC-ENZYMES IN THE MANUFACTURE OF MANCHEGO TYPE CHEESE FROM OVINE AND BOVINE-MILK [J].

FERNANDEZGARCIA, E ;

LOPEZFANDINO, R ;

ALONSO, L ;

RAMOS, M .

JOURNAL OF DAIRY SCIENCE, 1994, 77 (08) :2139-2149

[4] PURIFICATION AND PARTIAL CHARACTERIZATION OF MILK CLOTTING PROTEASES FROM FLOWERS OF CYNARA-CARDUNCULUS [J].

HEIMGARTNER, U ;

PIETRZAK, M ;

GEERTSEN, R ;

BRODELIUS, P ;

FIGUEIREDO, ACD ;

PAIS, MSS .

PHYTOCHEMISTRY, 1990, 29 (05) :1405-1410

[5]

Kirby C., 1991, Food Science and Technology Today, V5, P74

[6] DEHYDRATION-REHYDRATION VESICLES - A SIMPLE METHOD FOR HIGH-YIELD DRUG ENTRAPMENT IN LIPOSOMES [J].

KIRBY, C ;

GREGORIADIS, G .

BIO-TECHNOLOGY, 1984, 2 (11) :979-984

[7]

KIRBY CJ, 1987, INT J FOOD SCI TECH, V22, P355

[8]

KOIDE K, 1987, INT J FOOD SCI TECH, V22, P707

[9] ACCELERATED RIPENING OF EWES MILK MANCHEGO CHEESE - THE EFFECT OF NEUTRAL PROTEINASES [J].

NUNEZ, M ;

GUILLEN, AM ;

RODRIGUEZMARIN, MA ;

MARCILLA, AM ;

GAYA, P ;

MEDINA, M .

JOURNAL OF DAIRY SCIENCE, 1991, 74 (12) :4108-4118

[10] EFFECT OF VEGETABLE AND ANIMAL RENNET ON CHEMICAL, MICROBIOLOGICAL, RHEOLOGICAL AND SENSORY CHARACTERISTICS OF LA SERENA CHEESE [J].

NUNEZ, M ;

DELPOZO, BF ;

RODRIGUEZMARIN, MA ;

GAYA, P ;

MEDINA, M .

JOURNAL OF DAIRY RESEARCH, 1991, 58 (04) :511-519