Effect of free and encapsulated recombinant aminopeptidase on proteolytic indices and sensory characteristics of Cheddar cheese

被引：15
作者：
Azarnia, Sorayya [1 ]
Lee, Byong [1 ,2 ]
St-Gelais, Daniel [2 ]
Kilcawley, Kieran [3 ]
Noroozi, Ebrahim [1 ]
机构：
[1] McGill Univ, Dept Food Sci & Agr Chem, Ste Anne De Bellevue, PQ H9X 3V9, Canada
[2] Agr & Agri Food Canada, Food R&D Ctr, St Hyacinthe, PQ J2S 8E3, Canada
[3] TEAGASC, Dept Food Safety & Cultures, Moorepk Food Res Ctr, Cork, Ireland
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2011年 / 44卷 / 02期
基金：
加拿大自然科学与工程研究理事会;
关键词：
Cheddar cheese; Free enzyme; Encapsulated enzyme; Recombinant aminopeptidase; LACTOBACILLUS-CASEI; TEMPERATURES; IMPACT;
D O I：
10.1016/j.lwt.2010.08.022
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 (C) 2010 Elsevier Ltd All rights reserved
引用
收藏
页码：570 / 575
页数：6
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