The effects of lipase encapsulating carriers on the accelerated ripening of Kashar cheese
Yazarlar (5)
Harran Üniversitesi, Türkiye
Harran Üniversitesi, Türkiye
Prof. Dr. Hüseyin Avni KIRMACI
Harran Üniversitesi, Türkiye
Harran Üniversitesi, Türkiye
Harran Üniversitesi, Türkiye
| Makale Türü | Özgün Makale |
| Makale Alt Türü | SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale |
| Dergi Adı | International Journal of Dairy Technology |
| Dergi ISSN | 1364-727X Wos Dergi Scopus Dergi |
| Dergi Tarandığı Indeksler | SCI |
| Makale Dili | İngilizce |
| Basım Tarihi | 05-2012 |
| Cilt No | 65 |
| Sayı | 2 |
| Sayfalar | 243 / 249 |
| DOI Numarası | 10.1111/j.1471-0307.2012.00821.x |
| Makale Linki | http://doi.wiley.com/10.1111/j.1471-0307.2012.00821.x |
| Özet |
| In this study, lipase enzymes were encapsulated in κ‐carragenan, gellan and sodium alginate using emulsion and extrusion techniques and were then added to cheese milk together with rennet. The effects of the encapsulating material and ripening period on the chemical, textural and sensory characteristics of Kashar cheese were investigated. The study demonstrated that sodium alginate, gellan and κ‐carrageenan could successfully be used as lipase carrier systems to accelerate the fat breakdown process during the ripening of Kashar cheese. Those samples treated with κ‐carrageenan capsules showed the highest rate of lipolysis and proteolysis compared to those treated with the other capsules. |
| Anahtar Kelimeler |
| Enzyme encapsulation | -carragenan | Gellan | Sodium alginate |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| WoS | 13 |
| SCOPUS | 15 |
| Google Scholar | 20 |