Microencapsulated enzymes from Aspergillus oryzae accelerate cheddar cheese ripening and enrich biologically active peptide profile

Australian Journal of Dairy Technology

Volumn 65, Issue 3, 2010, Pages 174-177

  Seneweera, Saman ^b   Kailasapathy, Kasipathy ^a  

^a UNIVERSITY OF WESTERN SYDNEY   (Australia)

^b UNIVERSITY OF MELBOURNE   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

ASPERGILLUS ORYZAE;

EID: 78249254931     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (23)

1. Anon (1977), Pocket Book of Cheddar Cheese Manufacture, Australian Society of Dairy Technology, Highett, pp7-9.
2. Anjani, K., Kailasapathy, K. and Phillips, M. (2007), Microencapsulation of enzymes for potential application in acceleration of cheese ripening. Int. Dairy J. 17, 79-86.
3. Chabance, B., Marteau, P., Rambaud, J.C., Migliore-Samour, D., Boynard, M., Perrotin, P., Guillet, R., Jolles, P. and Fiat, A.M. (1998), Casein peptide release and passage to the blood in humans during digestion of milk or yogurt. Biochimie. 80, 155-165.
4. El Soda, M. (1991), Acceleration of cheese ripening: recent advances. J. Food Prot. 49, 395-399.
5. Fedrick, I.A., Aston, J.W., Nottingham, S.M. and Dulley, J.R. (1986), The Effect of a neutral fungal protease on Cheddar cheese ripening. New Zealand J. Dairy Sci. Technol. 21, 9-19.
6. Fiat, A.M., Jolles, J., Aubert, J.P., Loucheuxlefebvre, M.H. and Jolles, P. (1980), Localization and importance of the sugar part of human casein. Eur. J. Biochem. 111, 333-339.
7. Gaiaschi, A., Beretta, B., Poiesi, C., Conti, A., Giuffrida, M.G., Galli, C.L. and Restani, P. (2000), Proteolysis of alpha(s)-casein as a marker of Grana Padano cheese ripening. J. Dairy Sci. 83, 2733-2739.
8. Kailasapathy, K. and Lam, S.H. (2005), Application of encapsulated enzymes to accelerate cheese ripening. Int. Dairy J. 15, 929-939.
9. Kheadr, E.E., Vuillemard, J.C. and El Deeb, S.A. (2000), Accelerated Cheddar cheese ripening with encapsulated proteinases. Int. J. Food Sci. Technol. 35, 483-495.
10. Kheadr, E.E., Vuillemard, J.C. and El Deeb, S.A. (2003), Impact of liposome-encapsulated enzyme cocktails on Cheddar cheese ripening. Food Res. Int. 36, 241-252.
11. Kreil, G., Umbach, M., Brantl, V. and Teschemacher H. (1983), Studies of the enzymatic degradation of β-casomorphins. Life Sci. 33, 137-140.
12. Law, B.A. (2001), Controlled and accelerated cheese ripening: the research base for new technologies. Int. Dairy J. 11, 383-398.
13. Losito, L., Carbonara, T., De Bari, M.D., Gobbetti, M., Palmisano, F., Rizzello, C.G. and Zambonin, PG. (2006), Identification of peptides in antimicrobial fractions of cheese extracts by electrospray ionization ion trap mass spectrometry coupled to a two-dimensional liquid chromatographic separation. Rapid Comm. Mass Spectr. 20, 447-455.
14. Matsudaira, P (1987), Sequence from picomole quantities of proteins electroblotted onto polyvinylidene difluoride membranes. J. Biol. Chem. 262, 10,035-10,038.
15. Nishiwaki, T., Yoshimizu, S., Furuta, M. and Hayashi, K. (2002), Debittering of enzymatic hydrolysates using an aminopeptidase from the edible basidiomycete Grifold frondosa. J. Biosci. Bioeng. 93, 60-63.
16. Rizzello, C.G., Losito, I., Gobbetti, M., Carbonara, T., Bari, M.D. and Zambonin, P.G. (2005), Antibacterial activities of peptides from the water-soluble extracts of Italian cheese varieties. J. Dairy Sci. 88, 2348-2360.
17. SAS (1992), SAS/STAT User Guide. 6.03th edn. SAS Institute, Cary, North Carolina, USA.
18. Silva, S.V. and Malcata, F.X. (2005), Studies pertaining to coagulant and proteolytic activities of plant proteases from Cynara cardunculus. Food Chem. 89, 19-26.
19. Soda, M.E. and Pandian, S. (1991), Recent developments in accelerated cheese ripening. J. Dairy Sci. 74, 2317-2335.
20. Upadhyay, V.K., Kelly, A.L. and McSweeney, P.L.H. (2006), Use of nattokinase, a subtilisin-like serine proteinase, to accelerate proteolysis in Cheddar cheese during ripening. Lait 86, 227-240.
21. Verdini, R.A., Zorrilla, S.E. and Rubiolo, A.C. (2004), Characterisation of soft cheese proteolysis by RP-HPLC analysis of its nitrogenous fractions. Effect of ripening time and sampling zone. Int. Dairy J. 14, 445-454.
22. Wilkinson, M.G., Guinee, T.P, O'Callaghan, D.M. and Fox, PF. (1992), Effects of commercial enzymes on proteolysis and ripening in cheddar cheese. Lait 72, 449-459.
23. Wilkinson, M.G. and Kilcawley, K.N. (2005), Mechanisms of incorporation and release of enzymes into cheese during ripening. Int. Dairy J. 15, 817-830.