Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome
In this study, Flavourzyme was encapsulated in liposomes to accelerate the ripening of Iranian white cheese. Liposomal enzyme was prepared using a modified heating method. The influence of enzyme content, ripening time and curd retention in saturated brine on proteolysis indices and sensory percepti...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Society of Dairy Technology
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/16147/ http://psasir.upm.edu.my/id/eprint/16147/1/Modelling%20of%20proteolysis%20in%20Iranian%20brined%20cheese%20using%20proteinase-loaded%20nanoliposome.pdf |
| _version_ | 1848842878437031936 |
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| author | Jahadi, Mahshid Khosravi-Darani, Kianoush Ehsani, Mohammad Reza Mozafari, Mohammad Reza Saboury, Ali Akbar Zoghi, Alaleh Mohammadi, Mehrdad |
| author_facet | Jahadi, Mahshid Khosravi-Darani, Kianoush Ehsani, Mohammad Reza Mozafari, Mohammad Reza Saboury, Ali Akbar Zoghi, Alaleh Mohammadi, Mehrdad |
| author_sort | Jahadi, Mahshid |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | In this study, Flavourzyme was encapsulated in liposomes to accelerate the ripening of Iranian white cheese. Liposomal enzyme was prepared using a modified heating method. The influence of enzyme content, ripening time and curd retention in saturated brine on proteolysis indices and sensory perception was investigated using response surface methodology. The most influential factor on proteolysis indices was ripening time, while the content of liposomal enzyme and retention time were also significant (P < 0.05). The maximum proteolysis indices and highest sensory characteristic scores were achieved by applying 0.3% w/w enzyme, ripening for 30 days and 8-h curd retention in saturated brine. |
| first_indexed | 2025-11-15T08:06:08Z |
| format | Article |
| id | upm-16147 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T08:06:08Z |
| publishDate | 2016 |
| publisher | Society of Dairy Technology |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-161472016-06-08T01:03:04Z http://psasir.upm.edu.my/id/eprint/16147/ Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome Jahadi, Mahshid Khosravi-Darani, Kianoush Ehsani, Mohammad Reza Mozafari, Mohammad Reza Saboury, Ali Akbar Zoghi, Alaleh Mohammadi, Mehrdad In this study, Flavourzyme was encapsulated in liposomes to accelerate the ripening of Iranian white cheese. Liposomal enzyme was prepared using a modified heating method. The influence of enzyme content, ripening time and curd retention in saturated brine on proteolysis indices and sensory perception was investigated using response surface methodology. The most influential factor on proteolysis indices was ripening time, while the content of liposomal enzyme and retention time were also significant (P < 0.05). The maximum proteolysis indices and highest sensory characteristic scores were achieved by applying 0.3% w/w enzyme, ripening for 30 days and 8-h curd retention in saturated brine. Society of Dairy Technology 2016-02 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/16147/1/Modelling%20of%20proteolysis%20in%20Iranian%20brined%20cheese%20using%20proteinase-loaded%20nanoliposome.pdf Jahadi, Mahshid and Khosravi-Darani, Kianoush and Ehsani, Mohammad Reza and Mozafari, Mohammad Reza and Saboury, Ali Akbar and Zoghi, Alaleh and Mohammadi, Mehrdad (2016) Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome. International Journal of Dairy Technology, 69 (1). pp. 57-62. ISSN 1364-727X; ESSN: 1471-0307 http://onlinelibrary.wiley.com/doi/10.1111/1471-0307.12212/abstract 10.1111/1471-0307.12212 |
| spellingShingle | Jahadi, Mahshid Khosravi-Darani, Kianoush Ehsani, Mohammad Reza Mozafari, Mohammad Reza Saboury, Ali Akbar Zoghi, Alaleh Mohammadi, Mehrdad Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome |
| title | Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome |
| title_full | Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome |
| title_fullStr | Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome |
| title_full_unstemmed | Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome |
| title_short | Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome |
| title_sort | modelling of proteolysis in iranian brined cheese using proteinase-loaded nanoliposome |
| url | http://psasir.upm.edu.my/id/eprint/16147/ http://psasir.upm.edu.my/id/eprint/16147/ http://psasir.upm.edu.my/id/eprint/16147/ http://psasir.upm.edu.my/id/eprint/16147/1/Modelling%20of%20proteolysis%20in%20Iranian%20brined%20cheese%20using%20proteinase-loaded%20nanoliposome.pdf |