Effect of extraction pH on techno-functional properties of crude extracts from wild cardoon (Cynara cardunculus L.) flowers

被引：20
|
作者：
Ben Amira, Amal [1 ,2 ]
Makhlouf, Ines [2 ]
Petrut, Raul Flaviu [1 ]
Francis, Frederic [3 ]
Bauwens, Julien [3 ]
Attia, Hamadi [2 ]
Besbes, Souhail [2 ]
Blecker, Christophe [1 ]
机构：
[1] Univ Liege, Gembloux Agrobio Tech, Unit Food Sci & Formulat, Passage Deportes 2, B-5030 Gembloux, Belgium
[2] Univ Sfax, Natl Engn Sch Sfax, Lab Food Anal, Soukra Rd,BP W-3038 Sfax, Sfax, Tunisia
[3] Univ Liege, Gembloux Agrobio Tech, Unit Funct & Evolutionary Entomol, Passage Deportes 2, B-5030 Gembloux, Belgium
来源：
FOOD CHEMISTRY | 2017年 / 225卷
关键词：
Wild cardoon; Crude extract; Extraction pH; Milk-clotting activity; Rheological properties; TURBISCAN; MILK-CLOTTING ENZYMES; RHEOLOGICAL PROPERTIES; COAGULATION PROPERTIES; HEAT-TREATMENT; PURIFICATION; GELS; CHYMOSIN; PROTEASE; TEMPERATURE; TURBISCAN;
D O I：
10.1016/j.foodchem.2017.01.040
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
In the present paper, techno-functional properties of rennet derived from C. cardunculus, prepared at various pH (from 3 to 6), were investigated. It was found that the extract prepared at pH 3 had the best milk-clotting properties (MCA/PA ratio). It presented also the highest enzyme content, determined by densitometry analysis on 1D and 2D gels electrophoresis. Formation of milk gels produced by the extracts and chymosin was monitored using dynamic rheology and turbiscan. It can be assumed that by lowering rennet pH, milk pH decreases, causing a significant increase of curd firmness and both elastic (G') and viscous (G '') moduli. Results obtained by turbiscan showed similar Delta BS values of gels produced, after 2 h, by chymosin and the crude extract at pH 3. In conclusion, C. cardunculus extract prepared at low pH has the potential to be employed as an efficient milk-clotting agent in the production of dairy products. (C) 2017 Elsevier Ltd. All rights reserved.
引用
收藏
页码：258 / 266
页数：9
相关论文
共 50 条
  • [31] Action on bovine alpha(s1)-casein of cardosins A and B, aspartic proteinases from the flowers of the cardoon Cynara cardunculus L
    RamalhoSantos, M
    Verissimo, F
    Faro, C
    Pires, E
    BIOCHIMICA ET BIOPHYSICA ACTA-PROTEIN STRUCTURE AND MOLECULAR ENZYMOLOGY, 1996, 1297 (01): : 83 - 89
  • [32] Genetic structure of island populations of wild cardoon [Cynara cardunculus L. var. sylvestris (Lamk) Fiori] detected by AFLPs and SSRs
    Portis, E
    Acquadro, A
    Comino, C
    Mauromicale, G
    Saba, E
    Lanteri, S
    PLANT SCIENCE, 2005, 169 (01) : 199 - 210
  • [33] Effect of starter cultures on the physico-chemical and biochemical features in ewe cheese made with extracts from flowers of Cynara cardunculus L
    Carmona, MA
    Sanjuán, E
    Gómez, R
    Fernandez-Salguero, J
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1999, 79 (05) : 737 - 744
  • [34] Microwave assisted extraction of cellulose from lemon grass: Effect on techno-functional and microstructural properties
    Bahndral, Adity
    Shams, Rafeeya
    Dash, Kshirod Kumar
    Ali, N. Afzal
    Shaikh, Ayaz Mukarram
    Kovacs, Bela
    JOURNAL OF AGRICULTURE AND FOOD RESEARCH, 2024, 16
  • [35] Chemical and techno-functional properties of flours from peeled and unpeeled oleaster (Elaeagnus angustifolia L.)
    Sahan, Yasemin
    Gocmen, Duygu
    Cansev, Asuman
    Celik, Guler
    Aydin, Emine
    Dundar, Ayse N.
    Dulger, Dilek
    Kaplan, H. Betul
    Kilci, Asli
    Gucer, Seref
    JOURNAL OF APPLIED BOTANY AND FOOD QUALITY, 2015, 88 : 34 - 41
  • [36] Microbiological characteristics of ewes' milk cheese manufactured using aqueous extracts of flowers from various species of cardoon Cynara L
    Gomez, R
    Sanchez, E
    Vioque, M
    Ferreira, J
    Tejada, L
    Fernandez-Salguero, J
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2001, 56 (01): : 16 - 19
  • [37] Characterization of Crude Esterase Activity from Two Plants Used in Cheese Making: Cynara cardunculus L. and Ficus carica L.
    Lomolino, Giovanna
    Zannoni, Stefania
    Di Pierro, Giovanna
    FOOD BIOTECHNOLOGY, 2015, 29 (04) : 297 - 316
  • [38] Inhibition of Pro-inflammatory Secreted Phospholipase A2 by Extracts from Cynara cardunculus L.
    Kammoun, Maher
    Koubaa, Imed
    Ben Ali, Yassine
    Jarraya, Raoudha
    Gargouri, Youssef
    Damak, Mohamed
    Bezzine, Sofiane
    APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY, 2010, 162 (03) : 662 - 670
  • [39] Morphological characteristics of an ex-situ collection of Tunisian wild cardoon (Cynara cardunculus L. var. sylvestris) and evaluation of its inulin content
    Sbai, Haifa
    Ben Ammar, Imen
    Dhen, Najla
    Haouala, Faouzi
    Kouki, Rania
    Makina, Mariem
    Dridi, Bouthaina Al Mohandes
    GENETIC RESOURCES AND CROP EVOLUTION, 2024, 71 (6) : 3097 - 3110
  • [40] Inhibition of Pro-inflammatory Secreted Phospholipase A2 by Extracts from Cynara cardunculus L.
    Maher Kammoun
    Imed Koubaa
    Yassine Ben Ali
    Raoudha Jarraya
    Youssef Gargouri
    Mohamed Damak
    Sofiane Bezzine
    Applied Biochemistry and Biotechnology, 2010, 162 : 662 - 670
12345