Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk

Detalhes bibliográficos
Autor(a) principal: Silva, Sofia V.
Data de Publicação: 2003
Outros Autores: Allmere, Toomas, Malcata, F. Xavier, Anders; A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/3582
Resumo: A comparative study was developed on the clottingactivities and gelling properties of cardosins A and B, extracted from dried flowers of Cynara cardunculus, and chymosin on cow’s skim milk, at various pH values. The determination of the total milk-clotting activity was performed followingan international standard, whereas a rheometer was employed to measure the viscoelastic properties of the gels subsequently formed: the evolution of the complex modulus (G ) and the phase angle (d) was monitored with time. The G values of the milk gels were higher for cardosins than for chymosin at pH 6.6, but the reverse held at pH 6.4 and 6.2. The d values were identical for all three enzymes tested. Chymosin exhibited the highest specific milk clotting activity, followed by cardosin B. The clottingactivity of chymosin seems to be more influenced than that of cardosins by the pH of milk.
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spelling Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milkProteasesCheesemakingRheologyDairy productsCoagulationA comparative study was developed on the clottingactivities and gelling properties of cardosins A and B, extracted from dried flowers of Cynara cardunculus, and chymosin on cow’s skim milk, at various pH values. The determination of the total milk-clotting activity was performed followingan international standard, whereas a rheometer was employed to measure the viscoelastic properties of the gels subsequently formed: the evolution of the complex modulus (G ) and the phase angle (d) was monitored with time. The G values of the milk gels were higher for cardosins than for chymosin at pH 6.6, but the reverse held at pH 6.4 and 6.2. The d values were identical for all three enzymes tested. Chymosin exhibited the highest specific milk clotting activity, followed by cardosin B. The clottingactivity of chymosin seems to be more influenced than that of cardosins by the pH of milk.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaSilva, Sofia V.Allmere, ToomasMalcata, F. XavierAnders; A.2010-11-22T16:18:34Z20032003-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/3582engSILVA, Sofia V...[et al.] - Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk. . ISSN 0958-6946. Vol. 13, n.º 7 (2003), p. 559-56410.1016/S0958-6946(03)00075-Xinfo: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:RCAAP2023-07-12T17:09:34Zoai:repositorio.ucp.pt:10400.14/3582Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:08.548069Repositório 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 Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk
title Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk
spellingShingle Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk
Silva, Sofia V.
Proteases
Cheesemaking
Rheology
Dairy products
Coagulation
title_short Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk
title_full Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk
title_fullStr Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk
title_full_unstemmed Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk
title_sort Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk
author Silva, Sofia V.
author_facet Silva, Sofia V.
Allmere, Toomas
Malcata, F. Xavier
Anders; A.
author_role author
author2 Allmere, Toomas
Malcata, F. Xavier
Anders; A.
author2_role author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Silva, Sofia V.
Allmere, Toomas
Malcata, F. Xavier
Anders; A.
dc.subject.por.fl_str_mv Proteases
Cheesemaking
Rheology
Dairy products
Coagulation
topic Proteases
Cheesemaking
Rheology
Dairy products
Coagulation
description A comparative study was developed on the clottingactivities and gelling properties of cardosins A and B, extracted from dried flowers of Cynara cardunculus, and chymosin on cow’s skim milk, at various pH values. The determination of the total milk-clotting activity was performed followingan international standard, whereas a rheometer was employed to measure the viscoelastic properties of the gels subsequently formed: the evolution of the complex modulus (G ) and the phase angle (d) was monitored with time. The G values of the milk gels were higher for cardosins than for chymosin at pH 6.6, but the reverse held at pH 6.4 and 6.2. The d values were identical for all three enzymes tested. Chymosin exhibited the highest specific milk clotting activity, followed by cardosin B. The clottingactivity of chymosin seems to be more influenced than that of cardosins by the pH of milk.
publishDate 2003
dc.date.none.fl_str_mv 2003
2003-01-01T00:00:00Z
2010-11-22T16:18:34Z
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/10400.14/3582
url http://hdl.handle.net/10400.14/3582
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv SILVA, Sofia V...[et al.] - Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk. . ISSN 0958-6946. Vol. 13, n.º 7 (2003), p. 559-564
10.1016/S0958-6946(03)00075-X
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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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