Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins
Autor(a) principal: | |
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Data de Publicação: | 2001 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/6859 |
Resumo: | Clotting and proteolytic activities are important parameters when evaluating rennets for cheesemaking. Both these activities were determined for extracts of the plant Cynara cardunculus in fresh form and after lyophilization followed by reconstitution, either in water or in citrate buffer (pH 5.4) and stored for up to 4 weeks at 4°C. The patterns of degradation of ovine and caprine caseins were followed by urea polyacrylamide gel electrophoresis in attempts to qualitatively differentiate the activity of the enzyme extracts as storage time elapsed. Storage at 4°C significantly decreased the clotting power of the extracts but lyophilization retarded this decrease; β- and αs-casein breakdown generally increased with storage time, via patterns that depend on caseinate type and extract used, but lyophilized extracts reconstituted in citrate buffer were significantly less proteolytic than the other extracts. Therefore, it is suggested that lyophilized extracts (reconstituted with citrate buffer) of flowers of C. cardunculus be used rather than fresh extracts. |
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Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseinsPlant rennetLyophilizationProteolysisCheeseClotting and proteolytic activities are important parameters when evaluating rennets for cheesemaking. Both these activities were determined for extracts of the plant Cynara cardunculus in fresh form and after lyophilization followed by reconstitution, either in water or in citrate buffer (pH 5.4) and stored for up to 4 weeks at 4°C. The patterns of degradation of ovine and caprine caseins were followed by urea polyacrylamide gel electrophoresis in attempts to qualitatively differentiate the activity of the enzyme extracts as storage time elapsed. Storage at 4°C significantly decreased the clotting power of the extracts but lyophilization retarded this decrease; β- and αs-casein breakdown generally increased with storage time, via patterns that depend on caseinate type and extract used, but lyophilized extracts reconstituted in citrate buffer were significantly less proteolytic than the other extracts. Therefore, it is suggested that lyophilized extracts (reconstituted with citrate buffer) of flowers of C. cardunculus be used rather than fresh extracts.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaTavaria, Freni K.Sousa, M. JoséMalcata, F. Xavier2011-10-22T17:15:35Z20012001-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6859engTAVARIA, Freni K. ; SOUSA, M. José ; MALCATA, F. Xavier - Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins. Food Chemistry. ISSN 0308-8146. Vol. 72, n.º 1 (2001), p. 79-88info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:10:37Zoai:repositorio.ucp.pt:10400.14/6859Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:51.826641Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins |
title |
Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins |
spellingShingle |
Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins Tavaria, Freni K. Plant rennet Lyophilization Proteolysis Cheese |
title_short |
Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins |
title_full |
Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins |
title_fullStr |
Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins |
title_full_unstemmed |
Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins |
title_sort |
Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins |
author |
Tavaria, Freni K. |
author_facet |
Tavaria, Freni K. Sousa, M. José Malcata, F. Xavier |
author_role |
author |
author2 |
Sousa, M. José Malcata, F. Xavier |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Tavaria, Freni K. Sousa, M. José Malcata, F. Xavier |
dc.subject.por.fl_str_mv |
Plant rennet Lyophilization Proteolysis Cheese |
topic |
Plant rennet Lyophilization Proteolysis Cheese |
description |
Clotting and proteolytic activities are important parameters when evaluating rennets for cheesemaking. Both these activities were determined for extracts of the plant Cynara cardunculus in fresh form and after lyophilization followed by reconstitution, either in water or in citrate buffer (pH 5.4) and stored for up to 4 weeks at 4°C. The patterns of degradation of ovine and caprine caseins were followed by urea polyacrylamide gel electrophoresis in attempts to qualitatively differentiate the activity of the enzyme extracts as storage time elapsed. Storage at 4°C significantly decreased the clotting power of the extracts but lyophilization retarded this decrease; β- and αs-casein breakdown generally increased with storage time, via patterns that depend on caseinate type and extract used, but lyophilized extracts reconstituted in citrate buffer were significantly less proteolytic than the other extracts. Therefore, it is suggested that lyophilized extracts (reconstituted with citrate buffer) of flowers of C. cardunculus be used rather than fresh extracts. |
publishDate |
2001 |
dc.date.none.fl_str_mv |
2001 2001-01-01T00:00:00Z 2011-10-22T17:15:35Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/6859 |
url |
http://hdl.handle.net/10400.14/6859 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
TAVARIA, Freni K. ; SOUSA, M. José ; MALCATA, F. Xavier - Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins. Food Chemistry. ISSN 0308-8146. Vol. 72, n.º 1 (2001), p. 79-88 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131724437782528 |