Biotechnology Letters

, Volume 8, Issue 4, pp 241–246 | Cite as

Acceleration of cheese ripening with liposome-entrapped proteinase

  • J-C. Piard
  • M. El Soda
  • W. Alkhalaf
  • M. Rousseau
  • M. Desmazeaud
  • L. Vassal
  • J-C. Gripon
Article

Summary

Rulactine, a proteinase used for the acceleration of cheese ripening, was entrapped in three types of liposomes and these were added to Saint-Paulin cheese type manufacturing milk. Enzyme entrapment rates ranged from 3 to 9% according to the type of liposomes and liposome retention rates in cheese curd from 35 to 65%. An electrophoretic study of protein breakdown in the cheeses gave correlative data.

Keywords

Enzyme Organic Chemistry Bioorganic Chemistry Retention Rate Correlative Data 

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Copyright information

© Science and Technology Letters 1986

Authors and Affiliations

  • J-C. Piard
    • 1
  • M. El Soda
    • 2
  • W. Alkhalaf
    • 3
  • M. Rousseau
    • 1
  • M. Desmazeaud
    • 1
  • L. Vassal
    • 3
  • J-C. Gripon
    • 3
  1. 1.Laboratoire de Microbiologie LaitièreINRA, CNRZJouy-en-JosasFrance
  2. 2.Department of Agricultural Industries, Faculty of AgricultureAlexandria UniversityEgypt
  3. 3.Laboratoire de Biochimie et Technologie LaitièresINRA, CNRZJouy-en-JosasFrance

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