Onopordum acanthium L. (Asteraceae) flowers as coagulating agent for cheesemaking

被引：35

作者：

Brutti, Cristina B. ^{[1
]}

Pardo, Marcelo F. ^{[1
]}

Caffini, Nestor O. ^{[1
]}

Natalucci, Claudia L. ^{[1
]}

机构：

[1] Univ Nacl La Plata, Fac Ciencias Exactas, Dept Ciencias Biol, LIPROVE, La Plata, Buenos Aires, Argentina

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2012年 / 45卷 / 02期

关键词：

Aspartic proteases; Bovine milk; Caprine milk; Clotting activity; Onopordum acanthium L; Semi-hard type cheese; CENTAUREA-CALCITRAPA; ASPARTIC PROTEINASE; MILK; PLANT; PURIFICATION; PROTEOLYSIS; RENNET; PROTEASE;

D O I：

10.1016/j.lwt.2011.09.001

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

By trituration in liquid nitrogen, homogenization in 0.1 mol/L citric acid sodium citrate buffer (pH 3.0) containing 1.0 mmol/L EDTA, and centrifugation (10000 x g) of fresh Onopordum acanthium L (Asteraceae) flowers, a proteolytic preparation ("onopordosin") was obtained (pl 4.4), which showed proteolytic and clotting activity (0.546 +/- 0.004 Rennet Units/g flowers and 0.090 +/- 0.003 Endopeptidase Units/g flowers, respectively) at acid pH values, conditions that favor its use in cheese manufacturing. Hydrolytic behavior (SDS-Tricine PAGE) of onopordosin was compared with that of chymosin in bovine milk clotting assays. Onopordosin was used as vegetal coagulant with pasteurized bovine milk to manufacture a semi-hard type cheese which was analyzed by sensory panelists at the Experimental Superior Institute of Food Technology in Argentina, who evaluated different parameters and concluded that the quality of the cheese made with onopordosin was similar to that of commercial cheeses. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：172 / 179

页数：8

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