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J Biosci Bioeng

Title:		Production and evaluation of enzyme-modified cheese adding protease or lipase to improve quality properties
Author(s):		Li L; Pei Y; Cheng K; Deng Y; Dong X; Fang R; Chu B; Wei P; Chen Q; Xiao G;
Address:		"School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China; Beingmate (Hangzhou) Food Research Institute Co., Ltd., Hangzhou 311103, Zhejiang, China. School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China. Youxian Workshop (Zhejiang) Food Co., Ltd., Huzhou 313000, Zhejiang, China. Department of Food Science and Nutrition, Zhejiang University, Hangzhou 310058, Zhejiang, China. School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou 310023, Zhejiang, China. Electronic address: xiaogongnian@126.com"
Journal Title:		J Biosci Bioeng
Year:		2023
Volume:		20230313
Issue:		5
Page Number:		389 - 394
DOI:		10.1016/j.jbiosc.2023.02.006
ISSN/ISBN:		1347-4421 (Electronic) 1347-4421 (Linking)
Abstract:		"Enzyme-modified cheese (EMC) produced by enzyme hydrolysis is a natural, cost-effective, and flexible alternative to using natural cheese in industrial applications. The modification of cheese by enzymes can increase their benefits for consumer acceptance and health, and intensify the specific cheese flavor. We evaluated the properties of cheese with added protease (Ep) or lipase (El), including texture, sensory, organic acids, volatile compounds, and free amino acids. As results, the hardness and gumminess of the cheese reached their maximum values when the concentration of protease and lipase was 0.1% and 0.6%, respectively. Interestingly, the bitterness and astringency of the cheese was reduced. The highest scores for odor, taste, and overall acceptability were observed on 0.08% protease in Ep and 0.8% lipase in El. Compared with the anchor cheese, eight new compounds were produced after the addition of protease and nine new compounds were produced after the addition of lipase. Irrespective of the type of enzyme, the content of free amino acids decreased slightly with the increase in enzyme content. From the point of view of adding enzyme species, the free amino acids content of Ep was generally higher than that of El, and glutamic acid and proline contents were high. Acetic acid concentrations (aroma-active compounds) of enzyme-modified cheese using protease and lipase were 482-931 mg/100 g and 30-36 mg/100 g, respectively, which were significantly increased. According to the results obtained in this study, a cheese with higher sensorial and textural acceptability was obtained by adding the appropriate protease or lipase"
Keywords:		*Lipase/metabolism *Cheese Peptide Hydrolases/metabolism Taste Amino Acids Enzyme modified cheese Lipase Protease;
Notes:		"MedlineLi, Ling Pei, Yongli Cheng, Kewei Deng, Yiqiu Dong, Xinlin Fang, Ruosi Chu, Bingquan Wei, Peilian Chen, Qihe Xiao, Gongnian eng Japan 2023/03/16 J Biosci Bioeng. 2023 May; 135(5):389-394. doi: 10.1016/j.jbiosc.2023.02.006. Epub 2023 Mar 13"