Effect of extraction pH on techno-functional properties of crude extracts from wild cardoon (Cynara cardunculus L.) flowers

被引：20
|
作者：
Ben Amira, Amal [1 ,2 ]
Makhlouf, Ines [2 ]
Petrut, Raul Flaviu [1 ]
Francis, Frederic [3 ]
Bauwens, Julien [3 ]
Attia, Hamadi [2 ]
Besbes, Souhail [2 ]
Blecker, Christophe [1 ]
机构：
[1] Univ Liege, Gembloux Agrobio Tech, Unit Food Sci & Formulat, Passage Deportes 2, B-5030 Gembloux, Belgium
[2] Univ Sfax, Natl Engn Sch Sfax, Lab Food Anal, Soukra Rd,BP W-3038 Sfax, Sfax, Tunisia
[3] Univ Liege, Gembloux Agrobio Tech, Unit Funct & Evolutionary Entomol, Passage Deportes 2, B-5030 Gembloux, Belgium
来源：
FOOD CHEMISTRY | 2017年 / 225卷
关键词：
Wild cardoon; Crude extract; Extraction pH; Milk-clotting activity; Rheological properties; TURBISCAN; MILK-CLOTTING ENZYMES; RHEOLOGICAL PROPERTIES; COAGULATION PROPERTIES; HEAT-TREATMENT; PURIFICATION; GELS; CHYMOSIN; PROTEASE; TEMPERATURE; TURBISCAN;
D O I：
10.1016/j.foodchem.2017.01.040
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In the present paper, techno-functional properties of rennet derived from C. cardunculus, prepared at various pH (from 3 to 6), were investigated. It was found that the extract prepared at pH 3 had the best milk-clotting properties (MCA/PA ratio). It presented also the highest enzyme content, determined by densitometry analysis on 1D and 2D gels electrophoresis. Formation of milk gels produced by the extracts and chymosin was monitored using dynamic rheology and turbiscan. It can be assumed that by lowering rennet pH, milk pH decreases, causing a significant increase of curd firmness and both elastic (G') and viscous (G '') moduli. Results obtained by turbiscan showed similar Delta BS values of gels produced, after 2 h, by chymosin and the crude extract at pH 3. In conclusion, C. cardunculus extract prepared at low pH has the potential to be employed as an efficient milk-clotting agent in the production of dairy products. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码：258 / 266
页数：9
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