Microencapsulated enzymes from Aspergillus oryzae accelerate cheddar cheese ripening and enrich biologically active peptide profile

Abstract

The delivery of calcium-alginate encapsulated peptidase, Flavourzyme from Aspergillus oryzae to enhance the proteolytic maturity of cheddar cheese was investigated. Cheeses with and without encapsulated enzymes were prepared and stored at 9°;C for assessment of proteolytic maturity during ripening (0, 1 and 10 weeks). SDS-PAGE analysis of water-insoluble fractions clearly demonstrated that hydrolysis of casein after three months of maturity was significantly increased in the experimental cheese, in particular, α and κ casein (ON) were largely degraded. The water-soluble fractions were subjected to RP-HPLC on C18 column for analysis of peptide profile. A large number of low molecular weight p..