Accelerated Kashar cheese ripening with encapsulated lipase and protease enzymes

Accelerated Kashar cheese ripening with encapsulated lipase and protease enzymes

In this study, lipase and protease enzymes were encapsulated in κ-carrageenan, gellan and sodium alginate by using emulsion and extrusion technique and were then added in cheese milk together with rennet. the effects of the encapsulating material and ripening period on the chemical characteristics o...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Italian journal of food science 2012-10, Vol.24 (4), p.358
Hauptverfasser: Guler-Akin, M.B, Akin, M.S, Atasoy, A.F, Kirmaci, H. Avni, Eren-Karahan, L
Format: Artikel
Sprache:eng
Schlagworte:
Carrageenin
Lipase
Proteases
Proteolysis
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue 4
container_start_page 358
container_title Italian journal of food science
container_volume 24
creator Guler-Akin, M.B
Akin, M.S
Atasoy, A.F
Kirmaci, H. Avni
Eren-Karahan, L
description In this study, lipase and protease enzymes were encapsulated in κ-carrageenan, gellan and sodium alginate by using emulsion and extrusion technique and were then added in cheese milk together with rennet. the effects of the encapsulating material and ripening period on the chemical characteristics of Kashar cheese were investigated. the study demonstrated that κ-carrageenan, gellan and sodium alginate could successfully be used as lipase and protease carrier systems to accelerate Kashar cheese ripening. those samples treated with κ-carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules. --Keywords: kashar cheese, enzyme encapsulation, κ-carrageenan, gellan, sodium alginate--
format Article
fullrecord <record><control><sourceid>gale_proqu</sourceid><recordid>TN_cdi_proquest_journals_1266221534</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A354661775</galeid><sourcerecordid>A354661775</sourcerecordid><originalsourceid>FETCH-LOGICAL-g250t-25d44dde723680b9a902db23e54a2c9cf136d437a5ff11a1c82ca19faf2eb3b93</originalsourceid><addsrcrecordid>eNptkFtLxDAQhYMouK7-h4LPlWRy6fZxWbyhoA_6XKbJZDdLN61NF9Ffb7yAPsg8HObwzYVzwGYAsi61WVSHbCYE8FJUFT9mJyltOReV5mrGHpfWUkcjTuSKO0wbHAu7IUpUjGGgGOK6eA3TpqBocUj77gvswoCZwOiKYewn-mwovr_tKJ2yI49dorMfnbPnq8un1U15_3B9u1rel2vQfCpBO6WcowqkWfC2xpqDa0GSVgi2tl5I45SsUHsvBAq7AIui9uiBWtnWcs7Ov_fmB172lKZm2-_HmE82AowBEFqqX2qNHTUh-n4a0e5Css1SamVMjkRn6uIfKpejXbB9JB-y_2fgA3VyaEg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1266221534</pqid></control><display><type>article</type><title>Accelerated Kashar cheese ripening with encapsulated lipase and protease enzymes</title><source>DOAJ Directory of Open Access Journals</source><source>Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals</source><creator>Guler-Akin, M.B ; Akin, M.S ; Atasoy, A.F ; Kirmaci, H. Avni ; Eren-Karahan, L</creator><creatorcontrib>Guler-Akin, M.B ; Akin, M.S ; Atasoy, A.F ; Kirmaci, H. Avni ; Eren-Karahan, L</creatorcontrib><description>In this study, lipase and protease enzymes were encapsulated in κ-carrageenan, gellan and sodium alginate by using emulsion and extrusion technique and were then added in cheese milk together with rennet. the effects of the encapsulating material and ripening period on the chemical characteristics of Kashar cheese were investigated. the study demonstrated that κ-carrageenan, gellan and sodium alginate could successfully be used as lipase and protease carrier systems to accelerate Kashar cheese ripening. those samples treated with κ-carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules. --Keywords: kashar cheese, enzyme encapsulation, κ-carrageenan, gellan, sodium alginate--</description><identifier>ISSN: 1120-1770</identifier><identifier>EISSN: 2239-5687</identifier><language>eng</language><publisher>Pinerolo: Chiriotti Editori S.r.l</publisher><subject>Carrageenin ; Lipase ; Proteases ; Proteolysis</subject><ispartof>Italian journal of food science, 2012-10, Vol.24 (4), p.358</ispartof><rights>COPYRIGHT 2012 Chiriotti Editori S.r.l.</rights><rights>Copyright Chiriotti Editori 2012</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784</link.rule.ids></links><search><creatorcontrib>Guler-Akin, M.B</creatorcontrib><creatorcontrib>Akin, M.S</creatorcontrib><creatorcontrib>Atasoy, A.F</creatorcontrib><creatorcontrib>Kirmaci, H. Avni</creatorcontrib><creatorcontrib>Eren-Karahan, L</creatorcontrib><title>Accelerated Kashar cheese ripening with encapsulated lipase and protease enzymes</title><title>Italian journal of food science</title><description>In this study, lipase and protease enzymes were encapsulated in κ-carrageenan, gellan and sodium alginate by using emulsion and extrusion technique and were then added in cheese milk together with rennet. the effects of the encapsulating material and ripening period on the chemical characteristics of Kashar cheese were investigated. the study demonstrated that κ-carrageenan, gellan and sodium alginate could successfully be used as lipase and protease carrier systems to accelerate Kashar cheese ripening. those samples treated with κ-carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules. --Keywords: kashar cheese, enzyme encapsulation, κ-carrageenan, gellan, sodium alginate--</description><subject>Carrageenin</subject><subject>Lipase</subject><subject>Proteases</subject><subject>Proteolysis</subject><issn>1120-1770</issn><issn>2239-5687</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>8G5</sourceid><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNptkFtLxDAQhYMouK7-h4LPlWRy6fZxWbyhoA_6XKbJZDdLN61NF9Ffb7yAPsg8HObwzYVzwGYAsi61WVSHbCYE8FJUFT9mJyltOReV5mrGHpfWUkcjTuSKO0wbHAu7IUpUjGGgGOK6eA3TpqBocUj77gvswoCZwOiKYewn-mwovr_tKJ2yI49dorMfnbPnq8un1U15_3B9u1rel2vQfCpBO6WcowqkWfC2xpqDa0GSVgi2tl5I45SsUHsvBAq7AIui9uiBWtnWcs7Ov_fmB172lKZm2-_HmE82AowBEFqqX2qNHTUh-n4a0e5Css1SamVMjkRn6uIfKpejXbB9JB-y_2fgA3VyaEg</recordid><startdate>20121001</startdate><enddate>20121001</enddate><creator>Guler-Akin, M.B</creator><creator>Akin, M.S</creator><creator>Atasoy, A.F</creator><creator>Kirmaci, H. Avni</creator><creator>Eren-Karahan, L</creator><general>Chiriotti Editori S.r.l</general><general>Codon Publications</general><scope>3V.</scope><scope>7RQ</scope><scope>7X2</scope><scope>7XB</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>8G5</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BFMQW</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>GUQSH</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>M2O</scope><scope>MBDVC</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>U9A</scope></search><sort><creationdate>20121001</creationdate><title>Accelerated Kashar cheese ripening with encapsulated lipase and protease enzymes</title><author>Guler-Akin, M.B ; Akin, M.S ; Atasoy, A.F ; Kirmaci, H. Avni ; Eren-Karahan, L</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-g250t-25d44dde723680b9a902db23e54a2c9cf136d437a5ff11a1c82ca19faf2eb3b93</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Carrageenin</topic><topic>Lipase</topic><topic>Proteases</topic><topic>Proteolysis</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Guler-Akin, M.B</creatorcontrib><creatorcontrib>Akin, M.S</creatorcontrib><creatorcontrib>Atasoy, A.F</creatorcontrib><creatorcontrib>Kirmaci, H. Avni</creatorcontrib><creatorcontrib>Eren-Karahan, L</creatorcontrib><collection>ProQuest Central (Corporate)</collection><collection>Career &amp; Technical Education Database</collection><collection>Agricultural Science Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Research Library (Alumni Edition)</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural &amp; Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Continental Europe Database</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>Research Library Prep</collection><collection>SciTech Premium Collection</collection><collection>Agricultural Science Database</collection><collection>Research Library</collection><collection>Research Library (Corporate)</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central Basic</collection><jtitle>Italian journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Guler-Akin, M.B</au><au>Akin, M.S</au><au>Atasoy, A.F</au><au>Kirmaci, H. Avni</au><au>Eren-Karahan, L</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Accelerated Kashar cheese ripening with encapsulated lipase and protease enzymes</atitle><jtitle>Italian journal of food science</jtitle><date>2012-10-01</date><risdate>2012</risdate><volume>24</volume><issue>4</issue><spage>358</spage><pages>358-</pages><issn>1120-1770</issn><eissn>2239-5687</eissn><abstract>In this study, lipase and protease enzymes were encapsulated in κ-carrageenan, gellan and sodium alginate by using emulsion and extrusion technique and were then added in cheese milk together with rennet. the effects of the encapsulating material and ripening period on the chemical characteristics of Kashar cheese were investigated. the study demonstrated that κ-carrageenan, gellan and sodium alginate could successfully be used as lipase and protease carrier systems to accelerate Kashar cheese ripening. those samples treated with κ-carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules. --Keywords: kashar cheese, enzyme encapsulation, κ-carrageenan, gellan, sodium alginate--</abstract><cop>Pinerolo</cop><pub>Chiriotti Editori S.r.l</pub><oa>free_for_read</oa></addata></record>
fulltext fulltext
identifier ISSN: 1120-1770
ispartof Italian journal of food science, 2012-10, Vol.24 (4), p.358
issn 1120-1770
2239-5687
language eng
recordid cdi_proquest_journals_1266221534
source DOAJ Directory of Open Access Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals
subjects Carrageenin
Lipase
Proteases
Proteolysis
title Accelerated Kashar cheese ripening with encapsulated lipase and protease enzymes
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-21T05%3A26%3A33IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-gale_proqu&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Accelerated%20Kashar%20cheese%20ripening%20with%20encapsulated%20lipase%20and%20protease%20enzymes&rft.jtitle=Italian%20journal%20of%20food%20science&rft.au=Guler-Akin,%20M.B&rft.date=2012-10-01&rft.volume=24&rft.issue=4&rft.spage=358&rft.pages=358-&rft.issn=1120-1770&rft.eissn=2239-5687&rft_id=info:doi/&rft_dat=%3Cgale_proqu%3EA354661775%3C/gale_proqu%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1266221534&rft_id=info:pmid/&rft_galeid=A354661775&rfr_iscdi=true