Utilization of purified and characterized lipase from papaya [Carica papaya] in acceleration of ras cheese slurry

ABSTRACT

The lipase enzyme from papaya [Carica papaya] was purified by ammonium sulphate solution [40-50%] and fractionated by gel filtration on sephadex G-100. Throughout the overall process, the final purification was 9.32, 13.16, 6.94 and 10.32 folds of F1, F2, F3 and F4 respectively. The optimum pH for all previous fractions was at 7.0. Crud extracted lipase was used to accelerate cheese slurry ripening with concentrations of 2.0 and 4.0 ml/100 g curd. Slurries were incubated at 37° for 7 days. All slurries were analyzed for acidity, pH, moisture, SN/TN, T.V.F.A. and flavour evaluation. The results indicated that the ripening indices of all slurries [pH, acidity, SN/TN and T.V.F.A.] gradually increased as ripening period progressed. Also, flavour of all slurries gradually improved during incubation period [7 days, 37°]. Progress of flavour score with slurry [2ml lipase/100 g curd] after 3 days was close to control after 7 days; while with slurry [4 ml lipase/100g curd] after one day close to control after 7 days. At the end of incubation period slurry with 4 ml/100g curd had a high total volatile fatty acids content and the same time had a high flavour scoring