Microencapsulation of enzymes for potential application in acceleration of cheese ripening

An encapsulation efficiency of 70% was achieved when flavourzyme was encapsulated in selected polymers and gelled in 0.1 m CaCl2 containing 0.1% (w/v) chitosan. Enzyme retention in capsules did not increase with alginate concentration or with coating of capsules with 0.15% (w/v) alginate or 0.05% (w/v) poly l-lysine. Gelling duration of 10 min was found to be optimum, while 2.0% trisodium citrate was necessary for efficient release of encapsulated flavourzyme. During 10-week storage after freeze-drying and freezing, about 80% retention of enzyme activity was noted in flavourzyme capsules with or without poly l-lysine coating, while air-dried capsules retained about 53% activity and 32% on coating with poly l-lysine over 10 weeks. Flavourzyme leakage from capsules increased with an increase in the duration of the simulated cheese press from 4 to 16 h. Capsule addition before rennetting resulted in an even distribution compared with capsule addition before salting.