Citation
Jahadi, Mahshid and Khosravi-Darani, Kianoush and Ehsani, Mohammad Reza and Mozafari, Mohammad Reza and Saboury, Ali Akbar and Zoghi, Alaleh and Mohammadi, Mehrdad
(2016)
Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome.
International Journal of Dairy Technology, 69 (1).
pp. 57-62.
ISSN 1364-727X; ESSN: 1471-0307
Abstract
In this study, Flavourzyme was encapsulated in liposomes to accelerate the ripening of Iranian white cheese. Liposomal enzyme was prepared using a modified heating method. The influence of enzyme content, ripening time and curd retention in saturated brine on proteolysis indices and sensory perception was investigated using response surface methodology. The most influential factor on proteolysis indices was ripening time, while the content of liposomal enzyme and retention time were also significant (P < 0.05). The maximum proteolysis indices and highest sensory characteristic scores were achieved by applying 0.3% w/w enzyme, ripening for 30 days and 8-h curd retention in saturated brine.
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Official URL or Download Paper: http://onlinelibrary.wiley.com/doi/10.1111/1471-03...
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Additional Metadata
| Item Type: | Article |
|---|---|
| Divisions: | Faculty of Food Science and Technology |
| DOI Number: | https://doi.org/10.1111/1471-0307.12212 |
| Publisher: | Society of Dairy Technology |
| Keywords: | Acceleration of ripening; Heating method; Iranian brined cheese; Nanoliposome; Response surface methodology |
| Depositing User: | Nabilah Mustapa |
| Date Deposited: | 08 Jun 2016 01:03 |
| Last Modified: | 08 Jun 2016 01:03 |
| Altmetrics: | http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/1471-0307.12212 |
| URI: | http://psasir.upm.edu.my/id/eprint/16147 |
| Statistic Details: | View Download Statistic |
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