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

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 i...

Full description

Saved in:
Bibliographic Details
Published in:International dairy journal 2003, Vol.13 (7), p.559-564
Main Authors: Silva, Sofia V, Allmere, Toomas, Xavier Malcata, F, Andrén, Anders
Format: Article
Language:English
Subjects:
Biological and medical sciences
Cheesemaking
Coagulation
Dairy products
Food industries
Fundamental and applied biological sciences. Psychology
Milk and cheese industries. Ice creams
Proteases
Rheology
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary: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 ( δ) 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 δ 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.
ISSN:0958-6946
1879-0143
DOI:10.1016/S0958-6946(03)00075-X