Neutrase entrapment in stable multilamellar and large unilamellar vesicles for the acceleration of cheese ripening.
J Microencapsul
; 12(3): 307-25, 1995.
Article
em En
| MEDLINE
| ID: mdl-7650594
ABSTRACT
We report the encapsulation of neutrase in liposomes for the acceleration of cheese ripening. The liposome preparation procedure consisted of repeated freeze-thaw cycles of multilamellar vesicles followed by extrusion through polycarbonate filters. The neutrase encapsulation efficiency in the liposomes was influenced by the number of freeze-thaw cycles, achieving the highest value after seven cycles. Filtration through 200-nm polycarbonate membranes yielded homogenous size liposome populations with trapping efficiencies of about 65%. The vesicle stability and low neutrase release during the first stages of the cheese-making procedure, coupled with an almost quantitative retention of neutrase-loaded liposomes in cheese curd, ensured a proteolysis rate that was twice that observed in the control cheese.
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Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Metaloendopeptidases
/
Queijo
/
Tecnologia de Alimentos
/
Lipossomos
Idioma:
En
Revista:
J Microencapsul
Assunto da revista:
FARMACIA
Ano de publicação:
1995
Tipo de documento:
Article
País de afiliação:
Suíça