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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2003

Autores

Silva, SV (Autor) Outra; Allmere, T (Autor) Outra; F. Xavier Malcata (Autor) Outra; Andren, A (Autor) Outra

Revista

Título: International Dairy Journal

Vol. 13

Páginas: 559-564

ISSN: 0958-6946

Editora: Elsevier

Indexação

ISI Web of Knowledge - 25 Citações

Scopus - 31 Citações

Outras Informações

ID Authenticus: P-000-JXF

DOI: 10.1016/s0958-6946(03)00075-x

Abstract (EN): A comparative study was developed on the clotting activities 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 following an 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 (delta) 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 clotting activity of chymosin seems to be more influenced than that of cardosins by the pH of milk.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 6