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Research Article

Neutrase entrapment in stable multilamellar and large unilamellar vesicles for the acceleration of cheese ripening

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Pages 307-325 | Received 03 Nov 1993, Accepted 21 Sep 1994, Published online: 27 Sep 2008
 

Abstract

We report the encapsulation of neutrase in liposornes for the acceleration of cheese ripening. The liposome preparation procedure consisted of repeated freeze-thaw cycles of multilarnellar 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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