Effects of processing conditions on the caseinolytic activity of crude extracts of Cynara cardunculus L
Autor(a) principal: | |
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Data de Publicação: | 1996 |
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/10400.14/6598 |
Resumo: | Four processing parameters (time of grinding, pH of buffer, salt concentration of buffer, and homogenization time) involved in the liquid extraction of proteinases from flowers of the wild thistle (Cynara cardunculus), were studied for their effects on final caseinolytic activity by a surface response method. The caseinolytic activity was assayed spectrophotometrically using o-phthal dialdehyde. An empirical quadratic model was applied to experimental data pertaining to the average enzymatic activity and equations describing the optimal conditions were obtained. Simultaneous solution of these equations for the local maxima indicated that, within the range tested, the maximum (estimated) specific caseinolytic activity (around 9.5 μmol of equivalent leucine/min.g of thistle flower) was obtained by grinding the flowers for 36 s, using an extrac tion buffer with a pH of 5.9 and a salt content of 0% (w/w), and homogenizing the ground flower/buffer suspension for 15 min. These data are of use in the optimization of extraction proce dures, which are of relevance to the production of standardized plant rennets suitable for the large scale manufacture of ewe's milk cheese. |
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Effects of processing conditions on the caseinolytic activity of crude extracts of Cynara cardunculus LEfectos de las condiciones de extracción sobre la actividad caseinolítica de los extractos de Cynara cardunculus LCynara cardunculuswild thistlePlant rennetProteinasesCaseinolytic activitySurface response methodFour processing parameters (time of grinding, pH of buffer, salt concentration of buffer, and homogenization time) involved in the liquid extraction of proteinases from flowers of the wild thistle (Cynara cardunculus), were studied for their effects on final caseinolytic activity by a surface response method. The caseinolytic activity was assayed spectrophotometrically using o-phthal dialdehyde. An empirical quadratic model was applied to experimental data pertaining to the average enzymatic activity and equations describing the optimal conditions were obtained. Simultaneous solution of these equations for the local maxima indicated that, within the range tested, the maximum (estimated) specific caseinolytic activity (around 9.5 μmol of equivalent leucine/min.g of thistle flower) was obtained by grinding the flowers for 36 s, using an extrac tion buffer with a pH of 5.9 and a salt content of 0% (w/w), and homogenizing the ground flower/buffer suspension for 15 min. These data are of use in the optimization of extraction proce dures, which are of relevance to the production of standardized plant rennets suitable for the large scale manufacture of ewe's milk cheese.SAGE PublicationsVeritati - Repositório Institucional da Universidade Católica PortuguesaSousa, M. J.Malcata, F. X.2011-10-21T09:21:36Z19961996-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6598engSOUSA, M. J. ; MALCATA, F. X. - Effects of processing conditions on the caseinolytic activity of crude extracts of Cynara cardunculus L. Food Science and Technology International - New York ISSN 1082-0132. 2:4 (1996) 255-26310.1177/108201329600200408info: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:RCAAP2023-07-12T17:11:02Zoai:repositorio.ucp.pt:10400.14/6598Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:08.003770Repositório 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 |
Effects of processing conditions on the caseinolytic activity of crude extracts of Cynara cardunculus L Efectos de las condiciones de extracción sobre la actividad caseinolítica de los extractos de Cynara cardunculus L |
title |
Effects of processing conditions on the caseinolytic activity of crude extracts of Cynara cardunculus L |
spellingShingle |
Effects of processing conditions on the caseinolytic activity of crude extracts of Cynara cardunculus L Sousa, M. J. Cynara cardunculus wild thistle Plant rennet Proteinases Caseinolytic activity Surface response method |
title_short |
Effects of processing conditions on the caseinolytic activity of crude extracts of Cynara cardunculus L |
title_full |
Effects of processing conditions on the caseinolytic activity of crude extracts of Cynara cardunculus L |
title_fullStr |
Effects of processing conditions on the caseinolytic activity of crude extracts of Cynara cardunculus L |
title_full_unstemmed |
Effects of processing conditions on the caseinolytic activity of crude extracts of Cynara cardunculus L |
title_sort |
Effects of processing conditions on the caseinolytic activity of crude extracts of Cynara cardunculus L |
author |
Sousa, M. J. |
author_facet |
Sousa, M. J. Malcata, F. X. |
author_role |
author |
author2 |
Malcata, F. X. |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Sousa, M. J. Malcata, F. X. |
dc.subject.por.fl_str_mv |
Cynara cardunculus wild thistle Plant rennet Proteinases Caseinolytic activity Surface response method |
topic |
Cynara cardunculus wild thistle Plant rennet Proteinases Caseinolytic activity Surface response method |
description |
Four processing parameters (time of grinding, pH of buffer, salt concentration of buffer, and homogenization time) involved in the liquid extraction of proteinases from flowers of the wild thistle (Cynara cardunculus), were studied for their effects on final caseinolytic activity by a surface response method. The caseinolytic activity was assayed spectrophotometrically using o-phthal dialdehyde. An empirical quadratic model was applied to experimental data pertaining to the average enzymatic activity and equations describing the optimal conditions were obtained. Simultaneous solution of these equations for the local maxima indicated that, within the range tested, the maximum (estimated) specific caseinolytic activity (around 9.5 μmol of equivalent leucine/min.g of thistle flower) was obtained by grinding the flowers for 36 s, using an extrac tion buffer with a pH of 5.9 and a salt content of 0% (w/w), and homogenizing the ground flower/buffer suspension for 15 min. These data are of use in the optimization of extraction proce dures, which are of relevance to the production of standardized plant rennets suitable for the large scale manufacture of ewe's milk cheese. |
publishDate |
1996 |
dc.date.none.fl_str_mv |
1996 1996-01-01T00:00:00Z 2011-10-21T09:21:36Z |
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/10400.14/6598 |
url |
http://hdl.handle.net/10400.14/6598 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
SOUSA, M. J. ; MALCATA, F. X. - Effects of processing conditions on the caseinolytic activity of crude extracts of Cynara cardunculus L. Food Science and Technology International - New York ISSN 1082-0132. 2:4 (1996) 255-263 10.1177/108201329600200408 |
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 |
SAGE Publications |
publisher.none.fl_str_mv |
SAGE Publications |
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 |
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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1799131727255306240 |