title: Neutrase entrapment in stable multilamellar and large unilamellar vesicles for the acceleration of cheese ripening.
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.
authors.affiliation: Institut für Polymere, Eidgenössische Technische Hochschule, Zürich, Switzerland.
authors.forename: M
authors.initials: M
authors.lastname: b1esta
authors.forename: E
authors.initials: E
authors.lastname: Wehrli
authors.forename: G
authors.initials: G
authors.lastname: Puglisi
mesh_terms: D002214:Capsules; D002364:Caseins / Q000378:metabolism; D002611:Cheese; D002850:Chromatography, Gel; D004058:Diffusion; D004339:Drug Compounding; D005524:Food Technology; D007700:Kinetics; D008055:Lipids / Q000737:chemistry; D008081:Liposomes; D009682:Magnetic Resonance Spectroscopy; D008666:Metalloendopeptidases / Q000378:metabolism*; D008854:Microscopy, Electron; D010316:Particle Size; D010539:Permeability; D010743:Phospholipids / Q000737:chemistry
chemical_list: D002214:Capsules; D002364:Caseins; D008055:Lipids; D008081:Liposomes; D010743:Phospholipids; D008666:Metalloendopeptidases; C044194:microbial metalloproteinases