Neutrase entrapment in stable multilamellar and large unilamellar vesicles for the acceleration of cheese ripening.
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.
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Institut für Polymere, Eidgenössische Technische Hochschule, Zürich, Switzerland.
Wehrli
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Puglisi
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G
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
D002214:Capsules; D002364:Caseins; D008055:Lipids; D008081:Liposomes; D010743:Phospholipids; D008666:Metalloendopeptidases; C044194:microbial metalloproteinases