UPM Institutional Repository

Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome


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.


Download File

[img]
Preview
PDF (Abstract)
Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome.pdf

Download (34kB) | Preview

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

Actions (login required)

View Item View Item