b1esta M, Wehrli E, Puglisi G. Neutrase entrapment in stable multilamellar and large unilamellar vesicles for the acceleration of cheese ripening.
J Microencapsul 1995;
12:307-25. [PMID:
7650594 DOI:
10.3109/02652049509010298]
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Abstract
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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