Open AccessAccelerating ripening of Iranian white brined cheesesusing liposome-encapsulated and free proteinases
Publication year - 2020
Publication title -
biointerface research in applied chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.216
H-Index - 11
ISSN - 2069-5837
DOI - 10.33263/briac101.966971
Subject(s) - ripening , trichloroacetic acid , chemistry , cheese ripening , liposome , food science , enzyme , chromatography , biochemistry
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.