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Modelling of proteolysis in Iranian brined cheese using proteinase‐loaded nanoliposome
Author(s) -
Jahadi Mahshid,
KhosraviDarani Kianoush,
Ehsani Mohammad R,
Mozafari Mohammad R,
Saboury Ali A,
Zoghi Alaleh,
Mohammadi Mehrdad
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12212
Subject(s) - ripening , proteolysis , brine , food science , chemistry , cheese ripening , enzyme , chromatography , biochemistry , organic chemistry
In this study, Flavourzyme was encapsulated in liposomes to accelerate the ripening of Iranian white cheese. Liposomal enzyme was prepared using a modified heating method. The influence of enzyme content, ripening time and curd retention in saturated brine on proteolysis indices and sensory perception was investigated using response surface methodology. The most influential factor on proteolysis indices was ripening time, while the content of liposomal enzyme and retention time were also significant (P < 0.05). The maximum proteolysis indices and highest sensory characteristic scores were achieved by applying 0.3% w/w enzyme, ripening for 30 days and 8‐h curd retention in saturated brine.