Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/3582
Título: Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk
Autor: Silva, Sofia V.
Allmere, Toomas
Malcata, F. Xavier
Anders; A.
Palavras-chave: Proteases
Cheesemaking
Rheology
Dairy products
Coagulation
Data: 2003
Editora: Elsevier
Citação: SILVA, Sofia V...[et al.] - Comparative studies on the gelling properties of cardosins extracted from Cynara cardunculus and chymosin on cow's skim milk. . ISSN 0958-6946. Vol. 13, n.º 7 (2003), p. 559-564
Resumo: A comparative study was developed on the clottingactivities 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 followingan 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 (d) 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 clottingactivity of chymosin seems to be more influenced than that of cardosins by the pH of milk.
URI: http://hdl.handle.net/10400.14/3582
Versão do Editor: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T7C-48S346T-1&_user=2460358&_coverDate=12%2F31%2F2003&_rdoc=9&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info%28%23toc%235055%232003%23999869992%23436435%23FLA%23display%23Volume%29&_cdi=5055&_sort=d&_docanchor=&_ct=12&_acct=C000057417&_version=1&_urlVersion=0&_userid=2460358&md5=0e7ba46bd19195827d9b3faa46e60938&searchtype=a
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
Comparative studies on the gelling properties of cardosins extracted.pdf196,49 kBAdobe PDFVer/Abrir


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.