Characterization of the milk-clotting properties of extracts from artichoke (Cynara scolymus, L.) flowers

被引：75

作者：

Chazarra, Soledad ^{[1
]}

Sidrach, Lara ^{[1
]}

Lopez-Molina, Dorotea ^{[1
]}

Neptuno Rodriguez-Lopez, Jose ^{[1
]}

机构：

[1] Univ Murcia, Fac Biol, Dept Bioquim & Biol Mol A, Grp Invest Enzimol, E-30100 Murcia, Spain

来源：

INTERNATIONAL DAIRY JOURNAL | 2007年 / 17卷 / 12期

关键词：

artichoke; Cynara scolymus l; plant rennet; cynarases; milk-clotting;

D O I：

10.1016/j.idairyj.2007.04.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Extract of artichoke (Cynara scolymus, L.) flowers have been investigated as a source of enzymes to be used in cheese making as all alternative or in addition to calf rennet. Coagulation activity was highly dependent upon milk pH and temperature. The rennet strength (RS) of this extract increased hyperbolically with increasing concentrations of calcium, and the concentration was saturated at 50 mM. However, the effect of sodium chloride on RS was not significant. Additionally, the properties of individual cynarases obtained from artichoke flowers were also studied. Purification led to a decrease in the specific coagulant activity relative to that of the crude extract in the case of cynarases A and C, whereas cynarase B increased its specific clotting activity. Moreover, whereas the cynarases A and C showed a slight increase in specific peptidase activity relative to the initial extract, the specific peptidase activity of cynarase B was much higher. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1393 / 1400

页数：8

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