Cynara cardunculus as a potential source of milk coagulating protease: Effects on physical properties of cow's milk

In the present research study, Cynara cardunculus (wild cardoon) flowers were blended and extracted using different types of buffers (phosphate buffer; citrate buffer and distilled water) for different maceration times. The most reliable, quick and efficient buffer was found to be phosphate (pH = 6....

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Bibliographic Details
Published in:Food science & nutrition 2022-11, Vol.10 (11), p.3855-3864
Main Authors: Ghribi, Abir Mokni, Gafsi, Ines Makhlouf, Blecker, Christophe, Attia, Hamadi, Bouaziz, Mohamed Ali, Besbes, Souhail
Format: Article
Language:English
Subjects:
Buffers
Clotting
coagulation
Cow's milk
Cynara cardunculus
Cynara extract
Dairy products
Distilled water
Enzymes
Flowers
Food Science
Gels
Life sciences
Maceration
Milk
Original
Original Research
Peptides
pH effects
Physical properties
Proteins
Proteolysis
Rheological properties
Rheology
Sciences des denrées alimentaires
Sciences du vivant
stability
Stability analysis
texture
wild cardoon
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Summary:In the present research study, Cynara cardunculus (wild cardoon) flowers were blended and extracted using different types of buffers (phosphate buffer; citrate buffer and distilled water) for different maceration times. The most reliable, quick and efficient buffer was found to be phosphate (pH = 6.5) with a 6‐h maceration time, which was used throughout this study. C. cardunculus extract (CE) was found to have high clotting and proteolytic activities. The extracted enzyme was found to be very stable against a wide range of pH values as well as of temperature. The formation of milk gels prepared in the presence of CE with different types of milk was evaluated using dynamic rheology and Turbiscan. The evolution of both elastic (G′) and viscous (G″) moduli was monitored with time. The values of the whole milk enriched with milk powder gels were higher. Coagulum stability was evaluated using Turbiscan. The textural properties and the curd‐firming rate of coagulum were also determined. In conclusion, the prepared CE could be an efficient milk‐clotting agent in the production of dairy products. ‐Cynara cardunculus flowers were extracted using different types of buffers for different maceration times ‐Formation of milk gels prepared in the presence of CE with different types of milk was evaluated using dynamic rheology and Turbiscan ‐ Textural properties and the curd‐firming rate of coagulum were determined
ISSN:2048-7177
2048-7177
DOI:10.1002/fsn3.2981