Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6859
Título: Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins
Autor: Tavaria, Freni K.
Sousa, M. José
Malcata, F. Xavier
Palavras-chave: Plant rennet
Lyophilization
Proteolysis
Cheese
Data: 2001
Editora: Elsevier
Citação: TAVARIA, Freni K. ; SOUSA, M. José ; MALCATA, F. Xavier - Storage and lyophilization effects of extracts of Cynara cardunculus on the degradation of ovine and caprine caseins. Food Chemistry. ISSN 0308-8146. Vol. 72, n.º 1 (2001), p. 79-88
Resumo: Clotting and proteolytic activities are important parameters when evaluating rennets for cheesemaking. Both these activities were determined for extracts of the plant Cynara cardunculus in fresh form and after lyophilization followed by reconstitution, either in water or in citrate buffer (pH 5.4) and stored for up to 4 weeks at 4°C. The patterns of degradation of ovine and caprine caseins were followed by urea polyacrylamide gel electrophoresis in attempts to qualitatively differentiate the activity of the enzyme extracts as storage time elapsed. Storage at 4°C significantly decreased the clotting power of the extracts but lyophilization retarded this decrease; β- and αs-casein breakdown generally increased with storage time, via patterns that depend on caseinate type and extract used, but lyophilized extracts reconstituted in citrate buffer were significantly less proteolytic than the other extracts. Therefore, it is suggested that lyophilized extracts (reconstituted with citrate buffer) of flowers of C. cardunculus be used rather than fresh extracts.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6859
Versão do Editor: DOI: http://dx.doi.org/10.1016/S0308-8146(00)00213-2
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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