Nongonierma Alice Beebyaanda, Abrlova Magdalena, Kilcawley Kieran Noel
Teagasc, Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland.
Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague Technika5, Prague 6, 16628, Czech Republic.
Foods. 2013 Mar 13;2(1):100-119. doi: 10.3390/foods2010100.
A concentrated form of cell free extract (CFE) derived from attenuated supsb. 303 CFE was encapsulated in liposomes prepared from two different proliposome preparations (Prolipo Duo and Prolipo S) using microfluidization. Entrapment efficiencies of 19.7 % (Prolipo S) and 14.0 % (Prolipo Duo) were achieved and the preparations mixed in the ratio 4 (Prolipo Duo):1 (Prolipo S). Cheddar cheese trials were undertaken evaluating the performance of CFE entrapped in liposomes, empty liposomes and free CFE in comparison to a control cheese without any CFE or liposomes. Identical volumes of liposome and amounts of CFE were used in triplicate trials. The inclusion of liposomes did not adversely impact on cheese composition water activity, or microbiology. Entrapment of CFE in liposomes reduced loss of CFE to the whey. No significant differences were evident in proteolysis or expressed PepX activity during ripening in comparison to the cheeses containing free CFE, empty liposomes or the control, as the liposomes did not degrade during ripening. This result highlights the potential of liposomes to minimize losses of encapsulated enzymes into the whey during cheese production but also highlights the need to optimize the hydrophobicity, zeta potential, size and composition of the liposomes to maximize their use as vectors for enzyme addition in cheese to augment ripening.
从减毒株衍生的无细胞提取物（CFE）的浓缩形式。303 CFE使用微流控技术包裹在由两种不同的前体脂质体制备物（前体脂质体Duo和前体脂质体S）制备的脂质体中。包封率分别达到19.7%（前体脂质体S）和14.0%（前体脂质体Duo），并将制剂按4（前体脂质体Duo）:1（前体脂质体S）的比例混合。进行了切达干酪试验，评估包裹在脂质体中的CFE、空脂质体和游离CFE与不含任何CFE或脂质体的对照干酪相比的性能。在重复试验中使用了相同体积的脂质体和相同量的CFE。脂质体的加入对干酪成分、水分活度或微生物学没有不利影响。CFE包裹在脂质体中减少了CFE向乳清中的损失。与含有游离CFE、空脂质体或对照的干酪相比，在成熟过程中蛋白水解或表达的PepX活性没有明显差异，因为脂质体在成熟过程中没有降解。这一结果突出了脂质体在干酪生产过程中使包裹的酶向乳清中的损失最小化的潜力，但也突出了需要优化脂质体的疏水性、zeta电位、大小和组成，以最大限度地将其用作干酪中添加酶的载体来促进成熟。
