effects of lipase‐encapsulating carriers on the accelerated ripening of Kashar cheese
In this study, lipase enzymes were encapsulated in κ‐carragenan, gellan and sodium alginate using emulsion and extrusion techniques and were then added to cheese milk together with rennet. The effects of the encapsulating material and ripening period on the chemical, textural and sensory characteris...
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| Veröffentlicht in: | International journal of dairy technology 2012-05, Vol.65 (2), p.243-249 |
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| container_title | International journal of dairy technology |
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| creator | AKıN, M SERDAR GÜLER‐AKıN, MUTLU B KıRMACı, HÜSEYIN A ATASOY, A FERIT TÜRKOĞLU, HUSEYIN |
| description | In this study, lipase enzymes were encapsulated in κ‐carragenan, gellan and sodium alginate using emulsion and extrusion techniques and were then added to cheese milk together with rennet. The effects of the encapsulating material and ripening period on the chemical, textural and sensory characteristics of Kashar cheese were investigated. The study demonstrated that sodium alginate, gellan and κ‐carrageenan could successfully be used as lipase carrier systems to accelerate the fat breakdown process during the ripening of Kashar cheese. Those samples treated with κ‐carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules. |
| doi_str_mv | 10.1111/j.1471-0307.2012.00821.x |
| format | Article |
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The effects of the encapsulating material and ripening period on the chemical, textural and sensory characteristics of Kashar cheese were investigated. The study demonstrated that sodium alginate, gellan and κ‐carrageenan could successfully be used as lipase carrier systems to accelerate the fat breakdown process during the ripening of Kashar cheese. Those samples treated with κ‐carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules.</description><identifier>ISSN: 1364-727X</identifier><identifier>EISSN: 1471-0307</identifier><identifier>DOI: 10.1111/j.1471-0307.2012.00821.x</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>accelerated ripening ; Biological and medical sciences ; Breakdown ; Carriers ; Cheese ; Cheese industry ; cheese milk ; cheese ripening ; cheeses ; Encapsulation ; Enzyme encapsulation ; Extrusion ; Fermentation ; Food additives ; Food industries ; Food quality ; Food science ; Fundamental and applied biological sciences. Psychology ; Gellan ; General aspects ; kappa carrageenan ; Lipase ; Milk and cheese industries. Ice creams ; proteolysis ; rennet ; Ripening ; sensory properties ; Sodium alginate ; Studies ; triacylglycerol lipase ; κ-carragenan</subject><ispartof>International journal of dairy technology, 2012-05, Vol.65 (2), p.243-249</ispartof><rights>2012 Society of Dairy Technology</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4651-99004cf02158a39359622a8d4ff3455eca38de2eb834093d139d76a9450d34733</citedby><cites>FETCH-LOGICAL-c4651-99004cf02158a39359622a8d4ff3455eca38de2eb834093d139d76a9450d34733</cites></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.1471-0307.2012.00821.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1471-0307.2012.00821.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,777,781,1412,27905,27906,45555,45556</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25815058$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>AKıN, M SERDAR</creatorcontrib><creatorcontrib>GÜLER‐AKıN, MUTLU B</creatorcontrib><creatorcontrib>KıRMACı, HÜSEYIN A</creatorcontrib><creatorcontrib>ATASOY, A FERIT</creatorcontrib><creatorcontrib>TÜRKOĞLU, HUSEYIN</creatorcontrib><title>effects of lipase‐encapsulating carriers on the accelerated ripening of Kashar cheese</title><title>International journal of dairy technology</title><description>In this study, lipase enzymes were encapsulated in κ‐carragenan, gellan and sodium alginate using emulsion and extrusion techniques and were then added to cheese milk together with rennet. The effects of the encapsulating material and ripening period on the chemical, textural and sensory characteristics of Kashar cheese were investigated. The study demonstrated that sodium alginate, gellan and κ‐carrageenan could successfully be used as lipase carrier systems to accelerate the fat breakdown process during the ripening of Kashar cheese. Those samples treated with κ‐carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules.</description><subject>accelerated ripening</subject><subject>Biological and medical sciences</subject><subject>Breakdown</subject><subject>Carriers</subject><subject>Cheese</subject><subject>Cheese industry</subject><subject>cheese milk</subject><subject>cheese ripening</subject><subject>cheeses</subject><subject>Encapsulation</subject><subject>Enzyme encapsulation</subject><subject>Extrusion</subject><subject>Fermentation</subject><subject>Food additives</subject><subject>Food industries</subject><subject>Food quality</subject><subject>Food science</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gellan</subject><subject>General aspects</subject><subject>kappa carrageenan</subject><subject>Lipase</subject><subject>Milk and cheese industries. Ice creams</subject><subject>proteolysis</subject><subject>rennet</subject><subject>Ripening</subject><subject>sensory properties</subject><subject>Sodium alginate</subject><subject>Studies</subject><subject>triacylglycerol lipase</subject><subject>κ-carragenan</subject><issn>1364-727X</issn><issn>1471-0307</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><recordid>eNqNks1u1DAUhSMEEqXwDERCSGwS_BvbEhtU6FBRFaG2GnbWxbnueEiTYGfEdMcj8Iw8CQ6pZsEKb3wlf-fcoyMXRUlJTfN5va2pULQinKiaEcpqQjSj9f5BcXR4eJhn3ohKMfXlcfEkpS0hVHEjj4o1eo9uSuXgyy6MkPD3z1_YOxjTroMp9DelgxgDxoz05bTBEpzDDiNM2JYxjNjPUJZ_hLSBWLoNYsKnxSMPXcJn9_dxcX36_urkQ3X-aXV28va8cqKRtDKGEOE8YVRq4IZL0zAGuhXecyElOuC6RYZfNRfE8JZy06oGjJCk5UJxfly8WnzHOHzfYZrsbUg5Xwc9DrtkKWHMUCK0yeiLf9DtsIt9TpcpIhqjmJCZ0gvl4pBSRG_HGG4h3mXIzo3brZ2LtXOxdm7c_m3c7rP05f0CSA46H6F3IR30TGoqidSZe7NwP0KHd__tb8_eXeUhy6tFHtKE-4Mc4jfbKK6kXV-s7KrR7PJi_dmeZv75wnsYLNzEHOn6MhuL_AkY1UzyPxHIqvc</recordid><startdate>201205</startdate><enddate>201205</enddate><creator>AKıN, M SERDAR</creator><creator>GÜLER‐AKıN, MUTLU B</creator><creator>KıRMACı, HÜSEYIN A</creator><creator>ATASOY, A FERIT</creator><creator>TÜRKOĞLU, HUSEYIN</creator><general>Blackwell Publishing Ltd</general><general>Blackwell</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>201205</creationdate><title>effects of lipase‐encapsulating carriers on the accelerated ripening of Kashar cheese</title><author>AKıN, M SERDAR ; GÜLER‐AKıN, MUTLU B ; KıRMACı, HÜSEYIN A ; ATASOY, A FERIT ; TÜRKOĞLU, HUSEYIN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4651-99004cf02158a39359622a8d4ff3455eca38de2eb834093d139d76a9450d34733</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>accelerated ripening</topic><topic>Biological and medical sciences</topic><topic>Breakdown</topic><topic>Carriers</topic><topic>Cheese</topic><topic>Cheese industry</topic><topic>cheese milk</topic><topic>cheese ripening</topic><topic>cheeses</topic><topic>Encapsulation</topic><topic>Enzyme encapsulation</topic><topic>Extrusion</topic><topic>Fermentation</topic><topic>Food additives</topic><topic>Food industries</topic><topic>Food quality</topic><topic>Food science</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gellan</topic><topic>General aspects</topic><topic>kappa carrageenan</topic><topic>Lipase</topic><topic>Milk and cheese industries. Ice creams</topic><topic>proteolysis</topic><topic>rennet</topic><topic>Ripening</topic><topic>sensory properties</topic><topic>Sodium alginate</topic><topic>Studies</topic><topic>triacylglycerol lipase</topic><topic>κ-carragenan</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>AKıN, M SERDAR</creatorcontrib><creatorcontrib>GÜLER‐AKıN, MUTLU B</creatorcontrib><creatorcontrib>KıRMACı, HÜSEYIN A</creatorcontrib><creatorcontrib>ATASOY, A FERIT</creatorcontrib><creatorcontrib>TÜRKOĞLU, HUSEYIN</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International journal of dairy technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>AKıN, M SERDAR</au><au>GÜLER‐AKıN, MUTLU B</au><au>KıRMACı, HÜSEYIN A</au><au>ATASOY, A FERIT</au><au>TÜRKOĞLU, HUSEYIN</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>effects of lipase‐encapsulating carriers on the accelerated ripening of Kashar cheese</atitle><jtitle>International journal of dairy technology</jtitle><date>2012-05</date><risdate>2012</risdate><volume>65</volume><issue>2</issue><spage>243</spage><epage>249</epage><pages>243-249</pages><issn>1364-727X</issn><eissn>1471-0307</eissn><abstract>In this study, lipase enzymes were encapsulated in κ‐carragenan, gellan and sodium alginate using emulsion and extrusion techniques and were then added to cheese milk together with rennet. The effects of the encapsulating material and ripening period on the chemical, textural and sensory characteristics of Kashar cheese were investigated. The study demonstrated that sodium alginate, gellan and κ‐carrageenan could successfully be used as lipase carrier systems to accelerate the fat breakdown process during the ripening of Kashar cheese. Those samples treated with κ‐carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1471-0307.2012.00821.x</doi><tpages>7</tpages></addata></record> |
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| ispartof | International journal of dairy technology, 2012-05, Vol.65 (2), p.243-249 |
| issn | 1364-727X 1471-0307 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | accelerated ripening Biological and medical sciences Breakdown Carriers Cheese Cheese industry cheese milk cheese ripening cheeses Encapsulation Enzyme encapsulation Extrusion Fermentation Food additives Food industries Food quality Food science Fundamental and applied biological sciences. Psychology Gellan General aspects kappa carrageenan Lipase Milk and cheese industries. Ice creams proteolysis rennet Ripening sensory properties Sodium alginate Studies triacylglycerol lipase κ-carragenan |
| title | effects of lipase‐encapsulating carriers on the accelerated ripening of Kashar cheese |
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