دورية أكاديمية
أعرض في EDS

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

التفاصيل البيبلوغرافية
العنوان: Cynara cardunculus as a potential source of milk coagulating protease: Effects on physical properties of cow's milk.
المؤلفون: Ghribi AM; Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie., Gafsi IM; Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie., Blecker C; Gembloux Agro Bio-Tech, Unité de Technologie des Industries Agro-Alimentaires, passage des Déportés 2 Université de Liège Gembloux Belgium., Attia H; Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie., Bouaziz MA; Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie., Besbes S; Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse Université de Sfax Sfax Tunisie.; Gembloux Agro Bio-Tech, Unité de Technologie des Industries Agro-Alimentaires, passage des Déportés 2 Université de Liège Gembloux Belgium.
المصدر: Food science & nutrition [Food Sci Nutr] 2022 Jul 18; Vol. 10 (11), pp. 3855-3864. Date of Electronic Publication: 2022 Jul 18 (Print Publication: 2022).
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: John Wiley & Sons Country of Publication: United States NLM ID: 101605473 Publication Model: eCollection Cited Medium: Print ISSN: 2048-7177 (Print) Linking ISSN: 20487177 NLM ISO Abbreviation: Food Sci Nutr Subsets: PubMed not MEDLINE
أسماء مطبوعة: Original Publication: Malden, MA : John Wiley & Sons, [2012]-
مستخلص: 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.
Competing Interests: The authors declare that there is no conflict of interests regarding the publication of this paper.
(© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC.)
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فهرسة مساهمة: Keywords: Cynara extract; coagulation; milk; rheology; stability; texture; wild cardoon
تواريخ الأحداث: Date Created: 20221109 Latest Revision: 20221110
رمز التحديث: 20231215
مُعرف محوري في PubMed: PMC9632194
DOI: 10.1002/fsn3.2981
PMID: 36348785
قاعدة البيانات: MEDLINE
الوصف
تدمد:2048-7177
DOI:10.1002/fsn3.2981