Application of encapsulated enzymes to accelerate cheese ripening |
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| Affiliation: | 1. Peoples’ Friendship University of Russia (RUDN University), Miklukho-Maklaya St. 6, Moscow, 117198, Russian Federation;2. Saint Petersburg National Research University of Information Technologies, Mechanics, and Optics, Kronverkskii Pr. 49, 197101 St. Petersburg, Russian Federation;3. Institute of Technical Acoustics NAS of Belarus, Ludnikova Prosp. 13, Vitebsk, 210009, Republic of Belarus;4. Vitebsk State Medical University, Frunze Av. 27, Vitebsk, 210009, Republic of Belarus;5. Zelinsky Institute of Organic Chemistry RAS, Leninsky Prosp. 47, Moscow, 119991, Russian Federation;1. Graduate School of Life and Environmental Sciences, University of Tsukuba, Tsukuba, Ibaraki, Japan;2. Institute of Livestock and Grassland Science, NARO, Tsukuba, Ibaraki, Japan;1. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland;2. School of Food and Nutritional Science, University College Cork, Ireland;3. APC Microbiome Institute, University College Cork, Ireland;1. UMR GMPA, INRA 782—AgroParisTech, Université Paris-Saclay, 1 Avenue Lucien Brétignière, 78850 Thiverval-Grignon, France;2. Institut de l''Elevage, Agrapole, 23 rue Jean Baldassini, 69364 Lyon Cedex 07, France;3. PEP caprins Rhône-Alpes, Mirabel, 07170 Ardèche, France;4. Station Caprine Expérimentale du Pradel, EPLEFPA, Mirabel, 07170 Ardèche, France;1. Faculty of Engineering, Department of Food Engineering, Adiyaman University, 02040, Adiyaman, Türkiye;2. Faculty of Engineering, Department of Food Engineering, Harran University, 63010, Sanl?urfa, Türkiye |
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| Abstract: | The suitability of gellan, κ-carrageenan and a high-melting-fat-fraction of milk fat (HMFF) to encapsulate protease enzymes (Flavourzyme) and impact in accelerating Cheddar cheese ripening were studied. The rates of enzyme entrapment were 48.2%, 55.6%, and 38.9% for gellan, κ-carrageenan and HMFF, respectively. The enzyme capsules were incorporated into milk during cheese manufacture. The moisture content of cheeses with added gum capsules was higher than control cheeses. Casein (β) degradation was monitored by High-Performance Capillary Electrophoresis. All cheeses treated with encapsulated enzyme showed higher rates of proteolysis than the control cheese throughout the ripening period. The rate of proteolysis was greater with cheeses made incorporating κ-carrageenan capsules containing protease. Cheese texture and sensory quality were not significantly influenced by the type of encapsulating material (gum or milk fat). Differences in textural and sensory quality between treated and control cheeses were consistent with release of protease enzymes from capsules. |
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