Release of enzymes from liposomes during cheese ripening

Changes in proteolysis and in residual enzymatic activity as a function of time were compared in model cheeses, made with either free enzymes or liposomes containing enzymes and in control model cheeses. Cheeses were ripened under different conditions of pH, fat content and temperature. The release...

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Bibliographic Details
Published in:Journal of controlled release 1998-07, Vol.54 (2), p.213-222
Main Authors: Laloy, Edith, Vuillemard, Jean-Christophe, Dufour, Patricia, Simard, Ronald
Format: Article
Language:English
Subjects:
Biological and medical sciences
Calcium-Binding Proteins - analysis
Cheese - analysis
Chymotrypsin - analysis
Enzyme
Enzymes, Immobilized
General pharmacology
Hydrogen-Ion Concentration
Liposomes
Medical sciences
Metalloendopeptidases - analysis
Model cheese
Pharmaceutical technology. Pharmaceutical industry
Pharmacology. Drug treatments
Proteolysis
Release
Temperature
Time Factors
Trypsin - analysis
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Summary:Changes in proteolysis and in residual enzymatic activity as a function of time were compared in model cheeses, made with either free enzymes or liposomes containing enzymes and in control model cheeses. Cheeses were ripened under different conditions of pH, fat content and temperature. The release of enzymes from liposomes was significantly stimulated by increasing the fat content from 0 to 20% and the pH from 4.9 to 5.5. Ripening temperature (6°C or 13°C) did not affect the rate of enzyme release from liposomes. Although enzyme release started as early as the first day after manufacture, after 2 months of ripening, proteolysis was 30% lower in liposome- than in free enzyme-treated cheeses, indicating a possible inhibition of released enzymes.
ISSN:0168-3659
1873-4995
DOI:10.1016/S0168-3659(97)00265-4