Impact of alginate-chitosan encapsulated Flavourzyme on peptide and amino acid profiles in Cheddar cheese Anjani Kavya1, Kailasapathy Kasipathy2,*, Phillips Michael1 1School of Natural Sciences, University of Western Sydney, Locked Bag 1797, Penrith, South DC 1797, Australia 2School of Biosciences, Taylor's University, Lakeside Campus, Number 1, Jalan Taylors, 47500 Subang Jaya, Selangor, Malaysia *Corresponding Author: Kailasapathy.Kasipathy@taylors.edu.my
Abstract The effect of alginate-chitosan encapsulated Flavourzyme on the water-soluble and water-insoluble peptides and amino acids released during Cheddar cheese ripening was investigated. Increased and prolonged proteolysis was observed in cheeses incorporated with encapsulated Flavourzyme. Rapid proteolysis and increased accumulation of hydrophobic or high molecular weight peptides was however observed in cheeses with free Flavourzyme compared to control (without Flavourzyme) or cheeses with encapsulated Flavourzyme. Concentration of watersoluble peptides increased with the concentration of encapsulated Flavourzyme in the cheese. Most free amino acids were about 3 times greater in cheese with encapsulated Flavourzyme compared to control cheese after 30 days ripening and about 7 times greater after 90 days ripening. Total amino acid content was highest in cheese with encapsulated Flavourzyme followed by free Flavourzyme treated cheese and lowest in control cheese. Flavourzyme encapsulated in slow release alginate-chitosan matrix can be a potential delivery system for flavour enhancement during cheese ripening. Top Keywords Cheese ripening, Encapsulation, Proteolysis, Peptides. Top |