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Li Z, Liu T, Fan K, Geng L, Wang P, Ren F, Luo J. Preparation of pH-responsive chitosan microspheres containing aminopeptidase and their application in accelerating cheese ripening. J Dairy Sci 2024; 107:3502-3514. [PMID: 38246547 DOI: 10.3168/jds.2023-23982] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2023] [Accepted: 12/21/2023] [Indexed: 01/23/2024]
Abstract
Microencapsulated enzymes have been found to effectively accelerate cheese ripening. However, microencapsulated enzyme release is difficult to control, often resulting in enzyme release during cheese processing and causing texture and flavor defects. This study aims to address this issue by developing aminopeptidase-loaded pH-responsive chitosan microspheres (A-CM) for precise enzyme release during cheese ripening. An aminopeptidase with an isoelectric point (pH 5.4) close to the pH value of cheese ripening was loaded on chitosan microspheres through electrostatic interaction. Turbidity titration measurements revealed that pH 6.5 was optimal for binding aminopeptidase and microspheres, affording the highest loading efficiency of 58.16%. Various characterization techniques, including scanning electron microscopy, energy-dispersive X-ray spectroscopy, and Fourier-transform infrared spectroscopy confirmed the successful loading of aminopeptidase molecules on the chitosan microspheres. In vitro release experiments conducted during simulated cheese production demonstrated that aminopeptidase release from A-CM was pH responsive. The microspheres retained the enzyme during the coagulation and cheddaring processes (pH 5.5-6.5) and only released it after entering the cheese-ripening stage (pH 5.0-5.5). By loading aminopeptidase on chitosan microspheres, the loss rate of the enzyme in cheese whey was reduced by approximately 79%. Furthermore, compared with cheese without aminopeptidase and cheese with aminopeptidase added directly, the cheeses made with A-CM exhibited the highest proteolysis level and received superior sensory ratings for taste and smell. The content of key aroma substances, such as 2/3-methylbutanal and ethyl butyrate, in cheese with A-CM was more than 15 times higher than the others. This study provides an approach for accelerating cheese ripening through the use of microencapsulated enzymes.
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Affiliation(s)
- Zhixi Li
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Tianshu Liu
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ke Fan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Lanlan Geng
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China
| | - Pengjie Wang
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Fazheng Ren
- Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Jie Luo
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410114, China; Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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Abdella MAA, Ahmed SA, Ibrahim OA. Statistical improvement of protease production from a new isolate Bacillus thuringiensis strain-MA8 and its application in the production of enzyme-modified cheese. Int J Biol Macromol 2023; 225:361-375. [PMID: 36375672 DOI: 10.1016/j.ijbiomac.2022.11.073] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2022] [Revised: 10/28/2022] [Accepted: 11/08/2022] [Indexed: 11/13/2022]
Abstract
Enzyme-modified cheese (EMC) is a concentrated cheese flavor that is produced enzymatically from dairy substrates to provide an intense source of cheese flavor with broad applications. In this study, EMC was produced by enzymatic biotransformation from a new bacterial isolate described and molecularly identified as Bacillus thuringiensis strain-MA8. Optimization of protease production conditions using one-variable-at-a-time followed by multi-factorial (Plackett-Burman and Box-Behnken) designs increased production by 7-fold. Protease was used at different concentrations (300 and 900 U/100 g curd) as a cost-effective source of concentrated cheese flavor in the EMC preparation. Sensorial evaluation of EMC revealed that the overall acceptability, flavor, and texture were improved from the 2nd day compared to the control, and then decreased on the 4th day without any apparent bitterness. The chemical characteristics of EMC showed that the addition of protease extracts increased the total volatile fatty acids, water-soluble nitrogen, and acidity of EMC significantly (p≤0.05) compared to the control. The amino acids profile revealed that EMC1 which was treated with (300 U/100 g curd) protease had the highest essential amino acids (EAA) and EAA/total amino acids ratio. Nutritional parameters including protein efficiency ratio, biological value, and chemical score of EMC were higher than control based on Val, Met + Cys, Ile, Leu, and Phe + Tyr amino acids. Also, Scanning Electron Microscopy showed significant changes in EMC compared to the control. In conclusion, the addition of (300 U/100g curd) of protease revealed good EMC characteristics without any apparent defect.
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Affiliation(s)
- Mohamed A A Abdella
- Chemistry of Natural and Microbial Products Department, Pharmaceutical and Drug Industries research institute, National Research Centre, Dokki, Giza, Egypt
| | - Samia A Ahmed
- Chemistry of Natural and Microbial Products Department, Pharmaceutical and Drug Industries research institute, National Research Centre, Dokki, Giza, Egypt.
| | - Osama A Ibrahim
- Dairy Science Department, Industries and Nutrition Research Institute, National Research Centre, Giza, Egypt
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Sánchez-Macías D, Hernández-Castellano L, Morales-delaNuez A, Herrera-Chávez B, Argüello A, Castro N. Somatic cells: A potential tool to accelerate low-fat goat cheese ripening. Int Dairy J 2020. [DOI: 10.1016/j.idairyj.2019.104598] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Ali B, Khan KY, Majeed H, Xu L, Bakry AM, Raza H, Shoaib M, Wu F, Xu X. Production of ingredient type flavoured white enzyme modified cheese. Journal of Food Science and Technology 2019; 56:1683-1695. [PMID: 30996404 DOI: 10.1007/s13197-018-3526-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/01/2018] [Accepted: 11/15/2018] [Indexed: 12/01/2022]
Abstract
Enzyme modified white cheese (EMWC) was produced to use as flavouring ingredient. White cheese curd coupled with low fat was hydrolysed using combination of proteinases/peptidase to produce a range of proteolysed products followed by lipolysis. The results revealed that lowering pH 5.6 known to impart flavour strength of cheese. The inclusion of enzyme preparations significantly elevated free amino acids and free fatty acids. Developed EMWC had relatively higher levels of volatiles and improved sensory characteristics including less negative attributes such as, astringent, bitter, pungent, rancid, smoky, and more positive attributes, such as the strength of buttery, sweaty, caramel and nutty notes. Spray-dried EMWC powders had low moisture content and water activity values whereas, scanning electron micrographs showed spherical with a uniform distribution and large microparticles size. Because consumers like low fat products with cheese flavour, EMWCs are important products. Thus, process demonstrates the potential to be a cost-effective to produce EMWC flavour as ingredient and may suited to the products in which added.
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Affiliation(s)
- Barkat Ali
- 1National Agricultural Research Centre, Park Road, Islamabad, 44000 Pakistan.,2The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Kiran Yasmin Khan
- 3Ministry of Education, Key Laboratory of Environmental Remediation and Ecological Health, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou, 310058 China
| | - Hamid Majeed
- 2The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Lie Xu
- 2The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Amr M Bakry
- 2The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Husnain Raza
- 2The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Muhammad Shoaib
- 2The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Fengfeng Wu
- 2The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Xueming Xu
- 2The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
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Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses. J DAIRY RES 2015; 82:375-84. [DOI: 10.1017/s0022029915000175] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two levels: type of coagulant enzyme, bovine chymosin or camel chymosin, and curd scalding temperature, 50 or 56 °C. The experimental treatments were applied in Reggianito cheese making experiments, and the samples were ripened for 90 d at 12 °C. Scalding temperature influenced residual coagulant activity; the cheeses cooked at 50 °C had significantly higher activity than those treated at 56 °C. In contrast, scalding temperature did not modify plasmin activity. Proteolysis was primarily affected by curd cooking temperature because chymosin-mediated hydrolysis of αs1 casein was slower in cheeses treated at 56 °C. Additionally, the nitrogen content in the cheese soluble fractions was consistently lower in the cheeses scalded at 56 °C than those cooked at 50 °C. A significant influence of the type of coagulant enzyme was observed, especially in the nitrogen fractions and peptide profiles, which demonstrated that camel chymosin was slightly less proteolytic; however, these differences were lower than those caused by the scalding temperature.
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Ng SY, Koon SS, Padam BS, Chye FY. Evaluation of probiotic potential of lactic acid bacteria isolated from traditional Malaysian fermentedBambangan(Mangifera pajang). CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1020342] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Feng Z, Chen H, Lv X, Deng H, Chen X, Li J, Guo L. Accelerated ripening of Kedong sufu with autochthonous starter cultures Kocuria rosea
KDF3 and its protease KP3 as adjuncts. J Appl Microbiol 2014; 116:877-89. [DOI: 10.1111/jam.12433] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2013] [Revised: 12/20/2013] [Accepted: 12/20/2013] [Indexed: 11/27/2022]
Affiliation(s)
- Z. Feng
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - H. Chen
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - X.T. Lv
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - H.L. Deng
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - X. Chen
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - J.J. Li
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
| | - L. Guo
- Key Laboratory of Dairy Science; Ministry of Education; College of Food Science; Northeast Agricultural University; Harbin Heilongjiang China
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Vafabakhsh Z, Khosravi-Darani K, Khajeh K, Jahadi M, Komeili R, Mortazavian AM. Stability and catalytic kinetics of protease loaded liposomes. Biochem Eng J 2013. [DOI: 10.1016/j.bej.2012.11.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Yilmaz F, Dagdemir E. The effects of beeswax coating on quality of Kashar cheese during ripening. Int J Food Sci Technol 2012. [DOI: 10.1111/j.1365-2621.2012.03137.x] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
Affiliation(s)
- Fırat Yilmaz
- Ardahan Vocational High School; Department of Food Technology; Ardahan; Turkey
| | - Elif Dagdemir
- Department of Food Engineering; Faculty of Agriculture; Atatürk University; 25240; Erzurum; Turkey
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Sánchez-Macías D, Moreno-Indias I, Álvarez S, Clevelan M, Castro N, Argüello A, del Rosario Fresno M. Sensory analysis of full-, reduced- and low-fat cheese elaborated with raw goat milk. JOURNAL OF APPLIED ANIMAL RESEARCH 2012. [DOI: 10.1080/09712119.2011.633880] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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