Acceleration of Cheese Ripening with Liposomes-Entrapped Proteinase: Influence of Liposomes Net Charge

Proteolysis in cheese made with liposome-entrapped proteolytic enzymes

“…However, it is weil know that liposome retention in curd is affected by the composition of the vesicles and cheese technology (Piard et al, 1986), vesicle dimension (Kirby et al, 1987), and vesicle surface charge (Alkalaf et al, 1989). Thus our low values could probably be attributed to the high coagulation temperature.…”

“…The 8 type cheese showed a progressive disappearance of~-casein and a simultaneously increasing intensity of a single band (X) of similar electrophoretic mobility to ycaseins; this fragment probably corresponds to the electrophoretic band, termed 'Y' by Fernandez Garcia et al (1988) and 'N' by Alkalaf et al (1989) produced by Neutrase action on~-easein.…”

Mechanisms of incorporation and release of enzymes into cheese during ripening

“…Physical instabilities involve vesicle aggregation, fusion and permeability. Release of enzymes from liposomes can be activated by temperature, ionic concentration, pH or phospholipase (Piard et al, 1986;Alkhalaf, El-Soda, Gripon, & Vassal, 1989;Scolari, Vescovo, Sarra, & Bottazzi, 1993;Picon, Gaya, Medina, & Nunez 1994a;Picon, Gaya, Medina, & Nunez, 1995a;Picon, Serrono, Gaya, Medina, & Nunez, 1995b;Skeie, Aamodt, & Abrahamsen, 1993;Skeie, Narvhus, & Abrahamsen 1995a;Skeie, Narvhus, Ardo, & Abrahamsen, 1995b;Skeie, Narvhus, Ardo, Thorvaldsen, & Abrahamsen, 1997;Picon, Gaya, Medina, & Nunez, 1997;Laridi et al, 2003;Laloy, Vuillemard, Dufour, & Simard, 1998a). …”

“…Piard et al (1986) and Alkhalaf et al (1989) demonstrated that charge affected liposome retention in curd and suggested it was due to the formation of electrostatic bonds with casein micelles during renneting. Laloy et al (1998b) found that negatively charged liposomes in particular appeared to interact with caseins during cheese manufacture and degraded into spiral structures during ripening.…”

The encapsulation of flavourzyme in nanoliposome by heating method

“…Recently, liposome, spherical particles with sizes at the range of the nanometer to micrometer formed by polar lipids (Charcosset 2009;Taylor et al 2005) has received special attention in the literature (Mozafari et al 2008a, b). Liposome technology has generated much interest in food industry for the encapsulation of different materials such as ferrous glycinate (Ding et al 2011), ferrous sulfate (Xia and Xu 2005), antioxidant (Mozafari et al 2006), nisin (Taylor et al 2007;Laridi et al 2003;Colas et al 2007) β-galactosidase (Rao et al 1994) and different cheese accelerated enzymes such as lipase (Kheadr et al 2002), Nutrease (Alkhalaf et al 1989), chymotripsine (Laloy et al 1998;Dufour et al 1996), chymosine (Picon et al 1994), neutral protease (Picon et al 1995), cyprosine (Picon et al 1996) bacterial and fungal protease, Flavourzyme and palatase . Different methods such as reverse-phase evaporation, dehydration-rehydration, microfludization technique and proliposome usage have been applied for liposome manufacturing with a variation of EE (%) ranging from 10 to 40.3 %.…”