Naslov
Green Technologies of Rennet Encapsulation in Biopolymeric Microparticles as Part of Cheese Production

Autori
Vinceković, Marko ; Jurić, Slaven ; Oštarić, Fabijan ; Aničić, Ana Marija ; Mikulec, Nataša

Izvornik
Academic Journal of Polymer Science (2641-8282) 6 (2023), 1; 555676, 4

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, osvrt, znanstveni

Ključne riječi
Biopolymer ; Microparticles ; Cheese ; Green Technologies ; Sustainability

Sažetak
One of the essential components in cheese production is rennet, which contains enzymes that participate in the milk coagulation process. Due to the high sensitivity to external conditions, it is necessary to carry out the immobilization procedure of the present enzymes. One of the simple methods used to immobilize and stabilize enzymes is encapsulation in biopolymer matrices prepared by available biopolymers, sodium alginate, and chitosan, using methods of ionic gelation and polyelectrolyte complexation. By achieving proper conditions for the concentration of biopolymers, gelling cation, and the amount of rennet used, it is possible to tailor rennet biopolymer formulation with optimal properties and enzyme release suitable for the cheese production process.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija)

POVEZANOST RADA