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Preparation of pH-responsive chitosan microspheres containing aminopeptidase and their application in accelerating cheese ripening.

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成果类型:
期刊论文
作者:
Li, Zhixi;Liu, Tianshu;Fan, Ke;Geng, Lanlan;Wang, Pengjie;...
通讯作者:
Luo, Jie
作者机构:
[Luo, Jie; Li, Zhixi; Geng, Lanlan; Fan, Ke] College of Food Science and Technology, Hunan Agricultural University, Changsha, 410114, China
[Liu, Tianshu; Wang, Pengjie; Ren, Fazheng] Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
[Luo, Jie] Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: luojie@hunau.edu.cn
通讯机构:
[Luo, Jie] K
Key Laboratory of Functional Dairy, Co-constructed by Ministry of Education and Beijing Government, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address:
语种:
英文
关键词:
aminopeptidase;cheese;chitosan microspheres;pH-responsive;ripening
期刊:
Journal of Dairy Science
ISSN:
0022-0302
年:
2024
机构署名:
本校为第一机构
院系归属:
食品科学技术学院
摘要:
Microencapsulated enzymes have been found to effectively accelerate cheese ripening. However, microencapsulated enzyme release is difficult to control, often resulting in enzyme release during cheese processing, and causing texture and flavor defects. This study aims to address this issue by developing aminopeptidase-loaded pH-responsive chitosan microspheres (A-CMs) for precise enzyme release during cheese ripening. An aminopeptidase with an isoelectric point (pH 5.4) close to the pH value of cheese ripening was loaded on chitosan microspheres through electrostatic interaction. Turbidity titr...

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