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Effect of free and encapsulated recombinant aminopeptidase on proteolytic indices and sensory characteristics of Cheddar cheese |
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| Authors: | Sorayya Azarnia Daniel St-Gelais Ebrahim Noroozi |
| Affiliation: | a Department of Food Science & Agricultural Chemistry, McGill University, 21,111 Lakeshore Road, Ste-Anne-de-Bellevue, QC, Canada H9X 3V9 b Food R&D Centre, Agriculture and Agri-Food Canada, 3600 Casavant Blvd West, St-Hyacinthe, QC, Canada J2S 8E3 c Moorepark Food Research Centre, Department of Food Safety and Cultures, Teagasc, Moorepark, Cork, Ireland |
| Abstract: | The recombinant aminopeptidase of Lactobacillus rhamnosus S93 in free or encapsulated form was used in production of Cheddar cheese. The effects of these enzymes on the proteolytic indices as well as sensory characteristics have been investigated during Cheddar cheese ripening. An extrusion method was used to encapsulate the enzyme in alginate beads coated with chitosan. The free or encapsulated aminopeptidase were added at the renneting or salting stage at three different concentrations (50, 500, 2000 units per 18 L of milk). Indices of secondary proteolysis were enhanced by increasing the enzyme concentration. Cheeses with the highest concentration of the encapsulated enzyme had significantly higher concentrations of soluble nitrogen in phosphotungstic acid and total free amino acids and received the highest mean scores for the sensory characteristics. |
| Keywords: | Cheddar cheese Free enzyme Encapsulated enzyme Recombinant aminopeptidase |
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