Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint-Paulin Type Cheese
ABSTRACT The possibility of accelerated cheese ripening through addition of liposome entrapped proteinase to milk was investigated. Both enzyme encapsulation rate in liposomes and their retention in cheese were evaluated with multilamellar vesicles (MLV) and reverse‐phase evaporation vesicles (REV)....
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| Veröffentlicht in: | Journal of food science 1988-11, Vol.53 (6), p.1674-1679 |
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| container_end_page | 1679 |
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| container_issue | 6 |
| container_start_page | 1674 |
| container_title | Journal of food science |
| container_volume | 53 |
| creator | ALKHALAF, WALID PIARD, JEAN-CHRISTOPHE EL SODA, MORSI GRIPON, JEAN-CLAUDE DESMAZEAUD, MICHEL VASSAL, LOUIS |
| description | ABSTRACT
The possibility of accelerated cheese ripening through addition of liposome entrapped proteinase to milk was investigated. Both enzyme encapsulation rate in liposomes and their retention in cheese were evaluated with multilamellar vesicles (MLV) and reverse‐phase evaporation vesicles (REV). Using REV in Saint‐Paulin type curd, no nitrogen loss was observed to the whey due to the added enzymes in liposomes. In cheese, REV produced a more progressive proteolysis during ripening than MLV did. REV addition did not lead to texture defects. Bitterness development, a critical defect in enzyme added cheese, could be delayed and minimized using REV. |
| doi_str_mv | 10.1111/j.1365-2621.1988.tb07813.x |
| format | Article |
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The possibility of accelerated cheese ripening through addition of liposome entrapped proteinase to milk was investigated. Both enzyme encapsulation rate in liposomes and their retention in cheese were evaluated with multilamellar vesicles (MLV) and reverse‐phase evaporation vesicles (REV). Using REV in Saint‐Paulin type curd, no nitrogen loss was observed to the whey due to the added enzymes in liposomes. In cheese, REV produced a more progressive proteolysis during ripening than MLV did. REV addition did not lead to texture defects. Bitterness development, a critical defect in enzyme added cheese, could be delayed and minimized using REV.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.1988.tb07813.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Food industries ; Fundamental and applied biological sciences. Psychology ; Life Sciences ; Milk and cheese industries. Ice creams</subject><ispartof>Journal of food science, 1988-11, Vol.53 (6), p.1674-1679</ispartof><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4504-9c536127253a6246a43cf27def69d5874af1b2c5943db831bf90d13aae3ac813</citedby><cites>FETCH-LOGICAL-c4504-9c536127253a6246a43cf27def69d5874af1b2c5943db831bf90d13aae3ac813</cites><orcidid>0000-0002-4155-8460</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.1988.tb07813.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.1988.tb07813.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>230,314,780,784,885,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=7017942$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02725919$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>ALKHALAF, WALID</creatorcontrib><creatorcontrib>PIARD, JEAN-CHRISTOPHE</creatorcontrib><creatorcontrib>EL SODA, MORSI</creatorcontrib><creatorcontrib>GRIPON, JEAN-CLAUDE</creatorcontrib><creatorcontrib>DESMAZEAUD, MICHEL</creatorcontrib><creatorcontrib>VASSAL, LOUIS</creatorcontrib><title>Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint-Paulin Type Cheese</title><title>Journal of food science</title><description>ABSTRACT
The possibility of accelerated cheese ripening through addition of liposome entrapped proteinase to milk was investigated. Both enzyme encapsulation rate in liposomes and their retention in cheese were evaluated with multilamellar vesicles (MLV) and reverse‐phase evaporation vesicles (REV). Using REV in Saint‐Paulin type curd, no nitrogen loss was observed to the whey due to the added enzymes in liposomes. In cheese, REV produced a more progressive proteolysis during ripening than MLV did. REV addition did not lead to texture defects. Bitterness development, a critical defect in enzyme added cheese, could be delayed and minimized using REV.</description><subject>Biological and medical sciences</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Life Sciences</subject><subject>Milk and cheese industries. Ice creams</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1988</creationdate><recordtype>article</recordtype><recordid>eNqVkE2P0zAQhiMEEmXhP1gIIXFI8LcTTlSFtqzKsmIrIU7W1J1QlzTJ2im0_55EqXpnLtZYzzyjeZPkNaMZ6-v9PmNCq5RrzjJW5HnWbajJmchOT5IJM4qmIpfsaTKhlPOUMWmeJy9i3NOhF3qS_Fz5tonNASOBSO5D06GvISKZQQgeQyRlE0i3QzJ1DisM0OGWfPct1r7-RZqSPICvu_QejpWvyfrc9qM7xIgvk2clVBFfXd6bZD3_vJ4t09W3xZfZdJU6qahMC6eEZtxwJUBzqUEKV3KzxVIXW5UbCSXbcKcKKbabXLBNWdAtEwAowPWX3iTvRu0OKtsGf4Bwtg14u5yu7PBHB3fBij8D-3Zk29A8HjF29uBjf1UFNTbHaJniuZBa9-CHEXShiTFgeTUzaofg7d4OwdsheDsEby_B21M__OayBaKDqgxQOx-vBkOZKSTvsY8j9tdXeP6PBfZ2_umBaSN7RToqfOzwdFVA-G21EUbZH3cLu7hdKvGVz-2d-AfRZKYB</recordid><startdate>198811</startdate><enddate>198811</enddate><creator>ALKHALAF, WALID</creator><creator>PIARD, JEAN-CHRISTOPHE</creator><creator>EL SODA, MORSI</creator><creator>GRIPON, JEAN-CLAUDE</creator><creator>DESMAZEAUD, MICHEL</creator><creator>VASSAL, LOUIS</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0002-4155-8460</orcidid></search><sort><creationdate>198811</creationdate><title>Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint-Paulin Type Cheese</title><author>ALKHALAF, WALID ; PIARD, JEAN-CHRISTOPHE ; EL SODA, MORSI ; GRIPON, JEAN-CLAUDE ; DESMAZEAUD, MICHEL ; VASSAL, LOUIS</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4504-9c536127253a6246a43cf27def69d5874af1b2c5943db831bf90d13aae3ac813</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1988</creationdate><topic>Biological and medical sciences</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Life Sciences</topic><topic>Milk and cheese industries. Ice creams</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>ALKHALAF, WALID</creatorcontrib><creatorcontrib>PIARD, JEAN-CHRISTOPHE</creatorcontrib><creatorcontrib>EL SODA, MORSI</creatorcontrib><creatorcontrib>GRIPON, JEAN-CLAUDE</creatorcontrib><creatorcontrib>DESMAZEAUD, MICHEL</creatorcontrib><creatorcontrib>VASSAL, LOUIS</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>ALKHALAF, WALID</au><au>PIARD, JEAN-CHRISTOPHE</au><au>EL SODA, MORSI</au><au>GRIPON, JEAN-CLAUDE</au><au>DESMAZEAUD, MICHEL</au><au>VASSAL, LOUIS</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint-Paulin Type Cheese</atitle><jtitle>Journal of food science</jtitle><date>1988-11</date><risdate>1988</risdate><volume>53</volume><issue>6</issue><spage>1674</spage><epage>1679</epage><pages>1674-1679</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>ABSTRACT
The possibility of accelerated cheese ripening through addition of liposome entrapped proteinase to milk was investigated. Both enzyme encapsulation rate in liposomes and their retention in cheese were evaluated with multilamellar vesicles (MLV) and reverse‐phase evaporation vesicles (REV). Using REV in Saint‐Paulin type curd, no nitrogen loss was observed to the whey due to the added enzymes in liposomes. In cheese, REV produced a more progressive proteolysis during ripening than MLV did. REV addition did not lead to texture defects. Bitterness development, a critical defect in enzyme added cheese, could be delayed and minimized using REV.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.1988.tb07813.x</doi><tpages>6</tpages><orcidid>https://orcid.org/0000-0002-4155-8460</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0022-1147 |
| ispartof | Journal of food science, 1988-11, Vol.53 (6), p.1674-1679 |
| issn | 0022-1147 1750-3841 |
| language | eng |
| recordid | cdi_hal_primary_oai_HAL_hal_02725919v1 |
| source | Wiley Journals |
| subjects | Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology Life Sciences Milk and cheese industries. Ice creams |
| title | Liposomes as Proteinase Carriers for the Accelerated Ripening of Saint-Paulin Type Cheese |
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