Release of enzymes from liposomes during cheese ripening.
Changes in proteolysis and in residual enzymatic activity as a function of time were compared in model cheeses, made with either free enzymes or liposomes containing enzymes and in control model cheeses. Cheeses were ripened under different conditions of pH, fat content and temperature. The release of enzymes from liposomes was significantly stimulated by increasing the fat content from 0 to 20% and the pH from 4.9 to 5.5. Ripening temperature (6 degrees C or 13 degrees C) did not affect 2 months of ripening, proteolysis was 30% lower in liposome-than in free enzyme-treated cheeses, indicating a possible inhibition of released enzymes.
Laloy
E
E
Centre de recherche STELA, Université Laval, Québec, Canada.
Vuillemard
J C
JC
Dufour
P
P
Simard
R
R
D002135:Calcium-Binding Proteins / Q000032:analysis; D002611:Cheese / Q000032:analysis*; D002918:Chymotrypsin / Q000032:analysis*; D004800:Enzymes, Immobilized; D006863:Hydrogen-Ion Concentration; D008081:Liposomes; D008666:Metalloendopeptidases / Q000032:analysis*; D013696:Temperature; D013997:Time Factors; D014357:Trypsin / Q000032:analysis*
D002135:Calcium-Binding Proteins; D004800:Enzymes, Immobilized; D008081:Liposomes; D002918:Chymotrypsin; D014357:Trypsin; D008666:Metalloendopeptidases; C044194:microbial metalloproteinases