Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins

Detalhes bibliográficos
Autor(a) principal: Tavaria, Freni K.
Data de Publicação: 2001
Outros Autores: Sousa, M. José, Malcata, F. Xavier
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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spelling 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
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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
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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)
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