Abstract
The effect of alginate-chitosan encapsulated Flavourzyme on the water-soluble and water-insoluble peptides and amino acids released during Cheddar cheese ripening was investigated. Increased and prolonged proteolysis was observed in cheeses incorporated with encapsulated Flavourzyme. Rapid proteolysis and increased accumulation of hydrophobic or high molecular weight peptides was however observed in cheeses with free Flavourzyme compared to control (without Flavourzyme) or cheeses with encapsulated Flavourzyme. Concentration of watersoluble peptides increased with the concentration of encapsulated Flavourzyme in the cheese. Most free amino acids were about 3 times greater in cheese with encapsulated Flavourzyme compared to control cheese after 30 days ripening and about 7 times greater after 90 days ripening. Total amino acid content was highest in cheese with encapsulated Flavourzyme followed by free Flavourzyme treated cheese and lowest in control cheese. Flavourzyme encapsulated in slow release alginate-chitosan matrix can be a potential delivery system for flavour enhancement during cheese ripening.
| Original language | English |
|---|---|
| Pages (from-to) | 47-61 |
| Number of pages | 14 |
| Journal | International Journal of Fermented Foods |
| Volume | 1 |
| Issue number | 1 |
| Publication status | Published - 2012 |
Keywords
- microencapsulation
- Cheddar cheese
- amino acids
- peptides
- alginate, chitosan