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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
Type
Article in International Scientific Journal
Year
2003
Authors
Silva, SV
(Author)
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Allmere, T
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F. Xavier Malcata
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Andren, A
(Author)
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Journal
Vol. 13
Pages: 559-564
ISSN: 0958-6946
Publisher: Elsevier
Other information
Authenticus ID: P-000-JXF
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.
Language: English
Type (Professor's evaluation): Scientific
No. of pages: 6
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