Encapsulation Of Neutrol Proteinase And Its Application On Cheese Ripening

In order to improve the the cheese ripening efficiency of neutrol proteinase.Accelerate cheese ripening by microcapsulation of enzyme was studied in this paper. The neutrol proteinase was microcapsulated by alginate and chitosan-sidiom aliginate respectively. the capability of microcapsulation was compared in the embed ratio,the different strength,water maintence and apparent structure. It showed that the chitosan-sidium aliginate microcapsule is superior to sodium aliginate microcapsule. And the concentration of each system, ph and the ratio of wall and core were studied in the preparation of chitosan-alignate microcapsute. The production condition of enzyme chitosan-alignate microcapsulate was determined through the orthogonal experimental design. Encapsulated neutral proteinase was applied in cheese making in different dosage. The analyzation of cheese protein was analyzed by deferming the soluable nitrogen content in pH4.6 and 12%TCA soluable nitrogen content, and the change of pH in cheese, the texture of cheese and Sensory Analysis in different ripening time.the result showned that:1,The embed ratio,strength of chitosan-sodium aliginate microcapsule was much higher than sodium alginate-calcium microcapsule. Microcapsule membrane dense uniform surface structure, surface morphology structured, there is no obvious crack, the smaller the gap, while the use of composite wall material to increase the thickness of the membrane, pore for the small micro-capsules slowly release active substances may be provided .2,An optimal process for the chitosan-sidium aliginate microcapsule is derermined as follows:aliginate concentration 3%,chitosan concentration 0.5%,cacl2concentration 3%,pH5.5,the best ratio of core to wall is 1:2.3,The experiment proved that Microencapsulation of the neutral protease added before rennet is the most desirable way.Microencapsulation added to neutral protease of the test group, in the cheese ripening process, to speed up the decomposition of protein, pH4.6 soluble nitrogen and 12% TCA soluble nitrogen content was significantly higher than that do not add the enzyme microcapsule.4,integrated texture and sensory evaluation to determine the micro-encapsulation of its adding nerutral proteinase 600U/kg can accelerate cheese ripening and without any defect.5,application of chitosan-sidum aliginate encapsulated nerutral proteinase accelerated cheese ripening is an easy,low costs method.the preparation of microcapsulate is soft,fast,the less loss of enzyme and it is easy to generalize In cheese factory.