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Application of liposome nano carrier in cheese production and ripening
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M Mohammadi   , M Jahadi , MR Ehsani , K Khosravi-Darani * |
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Abstract: (9699 Views) |
| Liposomes are closed continuous bilayer structures made mainly of lipid and/or phospholipid. Nowaday, application of liposomes as a nano carrier of ripening accelerated cheese enzyme in cheese production and ripening are suggested. Application of recent methods of liposome production such as Pro-liposome and Heating methods caused addition of encapsulation acceleration of cheese ripening enzyme in the curd without any worry about harmful residue in liposome. Utilization of enzyme-loaded liposome caused protection of enzyme from loss in whey, target association of liposome with casein micelles. Therefore, without any bitterness and yield reduction, control ripening acceleration was achieved. Usage of recent production of liposome method introduce a new research to Iranian researcher about target proteolysis and lipolysis in traditional Iranian cheese with emphasis about consumer right
Keywords: Liposome, Cheese, Ripening |
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| Keywords: Liposome, Cheese, Ripening |
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Full-Text [PDF 223 kb]
(4387 Downloads)
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Article type: Research |
Subject:
Food Science
Received: 2013/02/6 | Accepted: 2013/10/15 | Published: 2013/10/15
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