The effects of lipase-encapsulating carriers on the accelerated ripening of Kashar cheese

被引：7
|
作者：
Akin, M. Serdar [1 ]
Guler-Akin, Mutlu B. [1 ]
Kirmaci, Huseyin A. [1 ]
Atasoy, A. Ferit [2 ]
Turkoglu, Huseyin [1 ]
机构：
[1] Harran Univ Agr Fac, Dept Food Engn, TR-63100 Sanliurfa, Turkey
[2] Harran Univ, Sanliurfa Higher Vocat Sch, Sanliurfa, Turkey
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2012年 / 65卷 / 02期
关键词：
Enzyme encapsulation; -carragenan; Gellan; Sodium alginate; CHEDDAR CHEESE; ENZYMES;
D O I：
10.1111/j.1471-0307.2012.00821.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
In this study, lipase enzymes were encapsulated in ?-carragenan, gellan and sodium alginate using emulsion and extrusion techniques and were then added to cheese milk together with rennet. The effects of the encapsulating material and ripening period on the chemical, textural and sensory characteristics of Kashar cheese were investigated. The study demonstrated that sodium alginate, gellan and ?-carrageenan could successfully be used as lipase carrier systems to accelerate the fat breakdown process during the ripening of Kashar cheese. Those samples treated with ?-carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules.
引用
收藏
页码：243 / 249
页数：7
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