This paper reports 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 filtration through 200 nm polycarbonate membranes yielded homogenous size liposome populations with trapping efficiency values 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 which was twice that observed in the control cheese.
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