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
相关论文
共 50 条
  • [31] EXPERIMENTS CONCERNING THE ACCELERATED RIPENING OF BLUE CHEESE ROKPOL
    SZOLTYSEK, K
    ZIOBROWSKI, J
    ARCHIV FUR LEBENSMITTELHYGIENE, 1981, 32 (02): : 44 - 46
  • [32] ACCELERATED RIPENING OF EWES MILK MANCHEGO CHEESE - THE EFFECT OF ELEVATED RIPENING TEMPERATURES
    GAYA, P
    MEDINA, M
    RODRIGUEZMARIN, MA
    NUNEZ, M
    JOURNAL OF DAIRY SCIENCE, 1990, 73 (01) : 26 - 32
  • [33] The effect of microbial lipase on the lipolysis during the ripening of Tulum cheese
    Yilmaz, G
    Ayar, A
    Akin, N
    JOURNAL OF FOOD ENGINEERING, 2005, 69 (03) : 269 - 274
  • [34] RIPENING ACCELERATION OF AUSHARI CHEESE BY LIPASE-FORTIFIED SLURRY
    Al-Qubaissi, N. O.
    Al Idam, J. M.
    Al-Mzaien, K. A.
    IRAQI JOURNAL OF AGRICULTURAL SCIENCES, 2007, 38 (03): : 73 - 85
  • [35] ACCELERATED RIPENING OF CHEESE USING LIPOSOME-ENCAPSULATED ENZYME
    KIRBY, CJ
    BROOKER, BE
    LAW, BA
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 1987, 22 (04): : 355 - 375
  • [36] ACCELERATED CHEESE RIPENING - USE OF LAC- MUTANTS OF LACTOCOCCI
    BIRKELAND, SE
    ABRAHAMSEN, RK
    LANGSRUD, T
    JOURNAL OF DAIRY RESEARCH, 1992, 59 (03) : 389 - 400
  • [37] THE ROLE OF LACTIC-ACID BACTERIA IN ACCELERATED CHEESE RIPENING
    ELSODA, MA
    FEMS MICROBIOLOGY REVIEWS, 1993, 12 (1-3) : 239 - 252
  • [38] Accelerated ripening of Gouda cheese using Aeromonas aminopeptidase and neutrase
    Izawa, N
    Izumi, T
    Hayashi, K
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1998, 45 (02): : 114 - 121
  • [39] Controlled and accelerated cheese ripening: the research base for new technologies
    Law, BA
    INTERNATIONAL DAIRY JOURNAL, 2001, 11 (4-7) : 383 - 398
  • [40] Recent trends in accelerated cheese ripening using microencapsulated enzymes
    Kailasapathy, K.
    Anjani, K.
    Seneweera, S.
    AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 2006, 61 (02) : 78 - 80
12345