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[PMID]:28873553
[Au] Autor:Liburdi K; Emiliani Spinelli S; Benucci I; Lombardelli C; Esti M
[Ad] Endereço:Department for Innovation in Biological, Agro Food and Forest Systems (DIBAF), Tuscia University, Via San Camillo de Lellis, snc 01100 Viterbo, Italy.
[Ti] Título:A preliminary study of continuous milk coagulation using Cynara cardunculus flower extract and calf rennet immobilized on magnetic particles.
[So] Source:Food Chem;239:157-164, 2018 Jan 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The aim of this study was to develop a bioreactor design for continuous milk coagulation using a biocatalyst composed of immobilized animal and vegetable rennet on aminated magnetic particles, which has been proven to be an appropriate carrier for enzyme immobilization. Calf and vegetable (Cynara cardunculus) rennets were covalently immobilized on CLEA® magnetic supports and the immobilization procedure was optimized in batch mode, by evaluating protein loading, caseinolytic activity and the coagulation properties of skim milk powder and cow's milk. Subsequently the optimal temperature of immobilized coagulant was defined and a technically-friendly enzyme bioreactor was developed in order to carry out a continuous milk coagulation process with the aim of producing soft cheese.
[Mh] Termos MeSH primário: Leite
[Mh] Termos MeSH secundário: Animais
Queijo
Quimosina
Cynara
Flores
Magnetismo
Extratos Vegetais
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Plant Extracts); 9042-08-4 (rennet); EC 3.4.23.4 (Chymosin)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171128
[Lr] Data última revisão:
171128
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170907
[St] Status:MEDLINE


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[PMID]:28763981
[Au] Autor:Ben Amira A; Mokni A; Yaich H; Chaabouni M; Besbes S; Blecker C; Attia H
[Ad] Endereço:University of Liège, Gembloux Agro-Bio Tech, Laboratory of Food Science and Formulation, Passage des Déportés 2, Gembloux B-5030, Belgium; University of Sfax, National Engineering School of Sfax, Laboratory of Food Analysis, Soukra Road, BP W-3038 Sfax, Tunisia. Electronic address: amal.benamira@gma
[Ti] Título:Technological properties of milk gels produced by chymosin and wild cardoon rennet optimized by response surface methodology.
[So] Source:Food Chem;237:150-158, 2017 Dec 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The aim of this paper was to optimize extraction conditions of C. cardunculus rennet by response surface methodology, in order to maximize its milk-clotting activity (MCA). The second objective was to examine the effect of different amounts of the optimized extract and the type of milk, on technological characteristics of the obtained gels. Results of the central composite design showed that the optimum extraction conditions, corresponding to maximum MCA (9.550CAU/mL), were selected as follows: Grinding time 30s, pH 3, extraction time 50min and solid to liquid ratio 15g/100mL. According to technological properties, it can be concluded that C. cardunculus extract exhibited an excellent efficiency on raw milk, in term of dynamic moduli and gel firmness, as compared to chymosin. A good gelation time and WHC were also obtained. Consequently, the optimized C. cardunculus rennet has the potential to be employed as an efficient milk-clotting agent.
[Mh] Termos MeSH primário: Leite
[Mh] Termos MeSH secundário: Animais
Quimosina
Cynara
Géis
Reologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Gels); 9042-08-4 (rennet); EC 3.4.23.4 (Chymosin)
[Em] Mês de entrada:1711
[Cu] Atualização por classe:171101
[Lr] Data última revisão:
171101
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170803
[St] Status:MEDLINE


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[PMID]:28558331
[Au] Autor:Cardinali F; Osimani A; Taccari M; Milanovic V; Garofalo C; Clementi F; Polverigiani S; Zitti S; Raffaelli N; Mozzon M; Foligni R; Franciosi E; Tuohy K; Aquilanti L
[Ad] Endereço:Dipartimento di Scienze Agrarie, Alimentari, ed Ambientali (D3A), Università Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy.
[Ti] Título:Impact of thistle rennet from Carlina acanthifolia All. subsp. acanthifolia on bacterial diversity and dynamics of a specialty Italian raw ewes' milk cheese.
[So] Source:Int J Food Microbiol;255:7-16, 2017 Aug 16.
[Is] ISSN:1879-3460
[Cp] País de publicação:Netherlands
[La] Idioma:eng
[Ab] Resumo:Caciofiore della Sibilla is an Italian specialty soft cheese manufactured with Sopravissana raw ewes' milk and thistle rennet prepared with young fresh leaves and stems of Carlina acanthifolia All. subsp. acanthifolia, according to an ancient tradition deeply rooted in the territory of origin (mountainous hinterland of the Marche region, Central Italy). In this study, the impact of thistle rennet on the bacterial dynamics and diversity of Caciofiore della Sibilla cheese was investigated by applying a polyphasic approach based on culture and DNA-based techniques (Illumina sequencing and PCR-DGGE). A control cheese manufactured with the same batch of ewes' raw milk and commercial animal rennet was analyzed in parallel. Overall, a large number of bacterial taxa were identified, including spoilage, environmental and pro-technological bacteria, primarily ascribed to Lactobacillales. Thistle rennet was observed clearly to affect the early bacterial dynamics of Caciofiore della Sibilla cheese with Lactobacillus alimentarius/paralimentarius and Lactobacillus plantarum/paraplantarum/pentosus being detected in the phyllosphere of C. acanthifolia All., thistle rennet and curd obtained with thistle rennet. Other bacterial taxa, hypothetically originating from the vegetable coagulant (Enterococcus faecium, Lactobacillus brevis, Lactobacillus delbrueckii, Leuconostoc mesenteroides/pseudomesenteroides), were exclusively found in Caciofiore della Sibilla cheese by PCR-DGGE. At the end of the maturation period, Illumina sequencing demonstrated that both cheeses were dominated by Lactobacillales; however curd and cheese produced with thistle rennet were co-dominated by Lactobacillus and Leuconostoc, whereas Lactoccous prevailed in curd and cheese produced with commercial animal rennet followed by Lactobacillus. Differences in the bacterial composition between the two cheeses at the end of their maturation period were confirmed by PCR-DGGE analysis.
[Mh] Termos MeSH primário: Asteraceae/enzimologia
Bactérias/efeitos dos fármacos
Biodiversidade
Queijo/microbiologia
Quimosina/farmacologia
Microbiologia de Alimentos
Leite/microbiologia
[Mh] Termos MeSH secundário: Animais
Bactérias/classificação
Bactérias/genética
Bactérias/crescimento & desenvolvimento
Quimosina/isolamento & purificação
Quimosina/metabolismo
Itália
Leite/enzimologia
Reação em Cadeia da Polimerase
Dinâmica Populacional
Ovinos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
9042-08-4 (rennet); EC 3.4.23.4 (Chymosin)
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171012
[Lr] Data última revisão:
171012
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170531
[St] Status:MEDLINE


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[PMID]:28526454
[Au] Autor:Liu WG; Wang YP; Zhang ZJ; Wang M; Lv QX; Liu HW; Meng LC; Lu M
[Ad] Endereço:Jilin Academy of Agricultural Sciences, Changchun, 130124, People's Republic of China.
[Ti] Título:Generation and characterization of caprine chymosin in corn seed.
[So] Source:Protein Expr Purif;135:78-82, 2017 Jul.
[Is] ISSN:1096-0279
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Chymosin is widely used in the dairy industry, and much is produced through recombinant DNA in organisms such as bacteria and tobacco. In this study, we used a new transgenic method to express caprine chymosin in corn seeds with lower cost and better storage capability. The recombinant chymosin protein was successfully expressed at an average level of 0.37 mg/g dry weight, which is 0.27% of the total soluble protein in the corn seed. Prochymosin can be activated to produce a chymosin protein with the ability to induce clotting in milk, similar to the commercial protein. The activity of the purified recombinant chymosin was as high as 178.5 U/mg. These results indicate that we have successfully established a technology for generating corn seed-derived caprine chymosin for potential use in the dairy industry.
[Mh] Termos MeSH primário: Quimosina/biossíntese
Vetores Genéticos/química
Plantas Geneticamente Modificadas
Sementes/genética
Zea mays/genética
[Mh] Termos MeSH secundário: Agrobacterium tumefaciens/genética
Agrobacterium tumefaciens/metabolismo
Animais
Quimosina/genética
Quimosina/isolamento & purificação
Quimosina/farmacologia
Clonagem Molecular
Ensaios Enzimáticos
Floculação/efeitos dos fármacos
Tecnologia de Alimentos
Expressão Gênica
Vetores Genéticos/metabolismo
Globulinas/genética
Globulinas/metabolismo
Cabras
Cinética
Leite/química
Leite/efeitos dos fármacos
Proteínas de Plantas/genética
Proteínas de Plantas/metabolismo
Regiões Promotoras Genéticas
Proteínas Recombinantes/biossíntese
Proteínas Recombinantes/genética
Proteínas Recombinantes/isolamento & purificação
Proteínas Recombinantes/farmacologia
Sementes/enzimologia
Transformação Genética
Zea mays/enzimologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Globulins); 0 (Plant Proteins); 0 (Recombinant Proteins); EC 3.4.23.4 (Chymosin)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170731
[Lr] Data última revisão:
170731
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170521
[St] Status:MEDLINE


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[PMID]:28524011
[Au] Autor:Kamal M; Foukani M; Karoui R
[Ad] Endereço:Univ. Artois,EA 7394,Institut Charles VIOLLETTE,Lens,F-62300,France.
[Ti] Título:Effects of heating and calcium and phosphate mineral supplementation on the physical properties of rennet-induced coagulation of camel and cow milk gels.
[So] Source:J Dairy Res;84(2):220-228, 2017 May.
[Is] ISSN:1469-7629
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:The physical properties of rennet-induced coagulation of preheated camel and cow milk gels (50 and 70 °C for 10 min) enriched with calcium chloride (CaCl2) and hydrogen phosphate dihydrate (Na2HPO42H2O) were evaluated using the dynamic low amplitude oscillatory shear analysis. The storage modulus (G') and loss modulus (G") of camel milk gels showed significant (P < 0·05) lower values than those of cow milk gels. The preheating of camel milk at 50 °C affected negatively the gelation properties, while the preheating at 70 °C prevented the formation of rennet-induced milk gels. No effect was observed on the gelation properties of cow milk gels. The CaCl2 added at 10 and 20 mM to preheated camel and cow milk reduced significantly (P < 0·05) the gelation time and increased the gel firmness. In contrast, Na2HPO42H2O added at 10 and 20 mM induced the formation of weak gels for preheated camel and cow milk at 50 °C, and even no gelation for preheated camel milk at 70 °C.
[Mh] Termos MeSH primário: Cloreto de Cálcio/farmacologia
Camelus
Bovinos
Quimosina/metabolismo
Leite/química
Fosfatos/farmacologia
[Mh] Termos MeSH secundário: Animais
Fenômenos Químicos
Feminino
Géis/química
Temperatura Alta
Concentração de Íons de Hidrogênio
Leite/enzimologia
Reologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Gels); 0 (Phosphates); 9042-08-4 (rennet); EC 3.4.23.4 (Chymosin); M4I0D6VV5M (Calcium Chloride); SE337SVY37 (sodium phosphate)
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170828
[Lr] Data última revisão:
170828
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170520
[St] Status:MEDLINE
[do] DOI:10.1017/S0022029917000152


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[PMID]:28490091
[Au] Autor:Rayanatou IA; Mahamadou EG; Garric G; Harel-Oger M; Leduc A; Jardin J; Briard-Bion V; Cauty C; Adakal H; Grongnet JF; Gaucheron F
[Ad] Endereço:STLO, UMR 1253, INRA, Agrocampus Ouest, 35000 Rennes, France; Agrocampus Ouest, 65 rue de St-Brieuc, 35042 Rennes Cedex, France; Faculté d'Agronomie et des Sciences de l'Environnement, Université Dandicko Dankoulodo de Maradi, BP 465 ADS Maradi, Niger.
[Ti] Título:Physico-chemical characterization of dairy gel obtained by a proteolytic extract from Calotropis procera - A comparison with chymosin.
[So] Source:Food Chem;232:405-412, 2017 Oct 01.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Chymosin is the major enzyme used in cheesemaking but latex enzymes are also used. The aim of this work was to characterize the composition and the structure of dairy gel obtained by an extract of Calotropis procera leaves in comparison with those obtained by chymosin. The biochemical and mineral compositions of the curds and the cheese yields obtained by using Calotropis procera extract or chymosin were relatively similar. Quantitative and qualitative evaluations of proteolysis after milk coagulation, determined by the non-protein nitrogen content and chromatography coupled to mass spectrometry, indicated that Calotropis procera extract was more proteolytic than chymosin and that κ-casein was proteolyzed. The main consequence of proteolysis by Calotropis procera extract or chymosin was the formation of a similar and regular network with the presence of aggregates of casein micelles. These results support that Calotropis procera extract can be used as effective coagulant in cheesemaking.
[Mh] Termos MeSH primário: Calotropis
[Mh] Termos MeSH secundário: Animais
Caseínas
Queijo
Quimosina
Leite
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Caseins); EC 3.4.23.4 (Chymosin)
[Em] Mês de entrada:1709
[Cu] Atualização por classe:170901
[Lr] Data última revisão:
170901
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170512
[St] Status:MEDLINE


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[PMID]:28359206
[Au] Autor:Rincón AA; Pino V; Fresno MR; Jiménez-Abizanda AI; Álvarez S; Ayala JH; Afonso AM
[Ad] Endereço:1 Departamento de Química, Unidad de Química Analítica, Universidad de La Laguna (ULL), La Laguna, Spain.
[Ti] Título:Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds.
[So] Source:Food Sci Technol Int;23(3):254-264, 2017 Apr.
[Is] ISSN:1532-1738
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Free fatty acids and sensory profiles were obtained for cheeses made with raw goat milk and vegetable coagulant, derived from the cardoon flower ( Cynara cardunculus), at different ripening times (7 and 20 days). A solid-liquid phase extraction method followed by solid-phase extraction and gas chromatography was used. Profiles were also obtained with cheeses made with commercial coagulant, traditional kid rennet paste, and mixture coagulant (vegetable coagulant-kid rennet). The use of vegetable coagulant and vegetable coagulant-kid rennet is common in traditional Protected Designation of Origin cheeses such as " Queso Flor de Guía" and " Queso Media Flor de Guía" (Spain). Contents of short-chain free fatty acids (7.5-22.5 mmol·kg ), medium-chain free fatty acids (0.4-3.7 mmol·kg ), and long-chain free fatty acids (0.2-2.1 mmol·kg ) varied depending on the coagulant type and the ripening time. Vegetable coagulant cheeses present odour intensity and flavour intensity much higher than commercial coagulant cheeses in the sensory analysis for cheeses obtained with seven days of ripening, but the values decrease when increasing the ripening time. Multivariate analysis allowed us to differentiate cheese samples according to the ripening time when using lipolytic profile and according to the coagulant type using the sensory profile.
[Mh] Termos MeSH primário: Queijo/análise
Coagulantes/análise
Leite/química
Verduras/química
[Mh] Termos MeSH secundário: Animais
Quimosina/química
Coagulantes/química
Ácidos Graxos/análise
Ácidos Graxos/química
Ácidos Graxos não Esterificados/análise
Ácidos Graxos não Esterificados/química
Aromatizantes/análise
Aromatizantes/química
Flores/química
Manipulação de Alimentos/métodos
Microbiologia de Alimentos
Qualidade dos Alimentos
Tecnologia de Alimentos/métodos
Cabras
Lipólise
Leite/metabolismo
Paladar
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Coagulants); 0 (Fatty Acids); 0 (Fatty Acids, Nonesterified); 0 (Flavoring Agents); 9042-08-4 (rennet); EC 3.4.23.4 (Chymosin)
[Em] Mês de entrada:1706
[Cu] Atualização por classe:170612
[Lr] Data última revisão:
170612
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170401
[St] Status:MEDLINE
[do] DOI:10.1177/1082013216685202


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[PMID]:28341048
[Au] Autor:Bittante G; Cipolat-Gotet C; Pazzola M; Dettori ML; Vacca GM; Cecchinato A
[Ad] Endereço:Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE) University of Padova, viale dell'Università 16 - 35020 Legnaro (PD), Italy.
[Ti] Título:Genetic analysis of coagulation properties, curd firming modeling, milk yield, composition, and acidity in Sarda dairy sheep.
[So] Source:J Dairy Sci;100(1):385-394, 2017 Jan.
[Is] ISSN:1525-3198
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Sheep milk is an important source of food, especially in Mediterranean countries, and is used in large part for cheese production. Milk technological traits are important for the sheep dairy industry, but research is lacking into the genetic variation of such traits. Therefore the aim of this study was to estimate the heritability of traditional milk coagulation properties and curd firmness modeled on time t (CF ) parameters, and their genetic relationships with test-day milk yield, composition (fat, protein, and casein content), and acidity in Sarda dairy sheep. Milk samples from 1,121 Sarda ewes from 23 flocks were analyzed for 5 traditional coagulation properties by lactodynamographic tests conducted for up to 60min: rennet coagulation time (min), curd-firming time (k , min), and 3measures of curd firmness (a , a , and a , mm). The 240 curd firmness observations (1 every 15 s) from each milk sample were recorded, and 4 parameters for each individual sample equation were estimated: rennet coagulation time estimated from the equation (RCT ), the asymptotic potential curd firmness (CF ), the curd firming instant rate constant (k ), and the syneresis instant rate constant (k ). Two other derived traits were also calculated (CF , the maximum curd firmness value; and t , the attainment time). Multivariate analyses using Bayesian methodology were performed to estimate the genetic relationships of milk coagulation properties and CF with the other traits; statistical inference was based on the marginal posterior distributions of the parameters of concern. The marginal posterior distribution of heritability estimates of milk yield (0.16±0.07) and composition (0.21±0.11 to 0.28±0.10) of Sarda ewes was similar to those often obtained for bovine species. The heritability of rennet coagulation time as a single point trait was also similar to that frequently obtained for cow milk (0.19±0.09), whereas the same trait calculated as an individual equation parameter exhibited larger genetic variation and a higher heritability estimate (0.32±0.11). The other curd firming and syneresis traits, whether as traditional single point observations or as individual equation parameters and derived traits, were characterized by heritability estimates lower than for coagulation time and for the corresponding bovine milk traits (0.06 to 0.14). Phenotypic and additive genetic correlations among the 11 technological traits contribute to describing the interdependencies and meanings of different traits. The additive genetic relationships of these technological traits with the single test-day milk yield and composition were variable and showed milk yield to have unfavorable effects on all measures of curd firmness (a , a , a , CF , and CF ) and t , but favorable effects on both instant rate constants (k and k ). Milk fat content had a positive effect on curd firmness traits, especially on those obtained from CF equations, whereas the negative effects on both coagulation time traits were attributed to the milk protein and casein contents. Finally, in view of the estimated heritabilities and additive genetic correlations, enhancement of technological traits of sheep milk through selective breeding could be feasible in this population.
[Mh] Termos MeSH primário: Teorema de Bayes
Leite/química
Ovinos
[Mh] Termos MeSH secundário: Animais
Caseínas
Bovinos
Queijo
Quimosina/metabolismo
Feminino
Proteínas do Leite/metabolismo
Fenótipo
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Caseins); 0 (Milk Proteins); EC 3.4.23.4 (Chymosin)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170522
[Lr] Data última revisão:
170522
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170326
[St] Status:MEDLINE


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[PMID]:28295325
[Au] Autor:Luo J; Wang Y; Guo H; Ren F
[Ad] Endereço:Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural Univ., China.
[Ti] Título:Effects of Size and Stability of Native Fat Globules on the Formation of Milk Gel Induced by Rennet.
[So] Source:J Food Sci;82(3):670-678, 2017 Mar.
[Is] ISSN:1750-3841
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Rennet-induced gelation crucially impacts cheese structure. In this study, effects of the size and stability of native fat globules on the kinetics of rennet-induced coagulation were revealed by determining the caseinomacropeptide release rate and rheological properties of milk. Moreover, the mobility and stability of fat globules during renneting was revealed using diffusing wave spectroscopy and confocal laser scanning microscopy. By use of a 2-stage gravity separation combined centrifugation scheme, native fat globules were selectively separated into small (SFG, D = 1.87 ± 0.02 µm) and large fat globules (LFG, D = 5.65 ± 0.03 µm). The protein and fat content of SFG and LFG milk were then standardized to 3.2 g/100 mL and 1.2 g/100 mL, respectively. The milk containing different sized globules were then subjected to renneting experiments in the laboratory. Reduction of globule size accelerated the aggregation of casein micelles during renneting, giving a shorter gelation time and earlier 1/l change. The gel produced from LFG milk was broken due to coalescent fat globules and generated coarser gel strands compared to the finer strands formed with SFG milk. Structural differences were also confirmed with a higher final storage modulus of the curd made from SFG milk than that from the LFG. In conclusion, the size of fat globules affects the aggregation of casein micelles. Moreover, fat globule coalescence and creaming during renneting, also affects the structure of the rennet gel. A better understanding of the size of globules effect on milk gelation could lead to the development of cheese with specific properties.
[Mh] Termos MeSH primário: Caseínas/química
Queijo
Quimosina/química
Gorduras/química
Micelas
Leite/química
[Mh] Termos MeSH secundário: Animais
Gorduras na Dieta
Géis/química
Seres Humanos
Cinética
Microscopia Confocal
Tamanho da Partícula
Fragmentos de Peptídeos
Reologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Caseins); 0 (Dietary Fats); 0 (Fats); 0 (Gels); 0 (Micelles); 0 (Peptide Fragments); 0 (caseinomacropeptide); 9042-08-4 (rennet); EC 3.4.23.4 (Chymosin)
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170524
[Lr] Data última revisão:
170524
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170316
[St] Status:MEDLINE
[do] DOI:10.1111/1750-3841.13649


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[PMID]:28193423
[Au] Autor:Ben Amira A; Makhlouf I; Flaviu Petrut R; Francis F; Bauwens J; Attia H; Besbes S; Blecker C
[Ad] Endereço:University of Liège, Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, Passage des Déportés 2, Gembloux B-5030, Belgium; University of Sfax, National Engineering School of Sfax, Laboratory of Food Analysis, Soukra Road, BP W-3038 Sfax, Tunisia.
[Ti] Título:Effect of extraction pH on techno-functional properties of crude extracts from wild cardoon (Cynara cardunculus L.) flowers.
[So] Source:Food Chem;225:258-266, 2017 Jun 15.
[Is] ISSN:0308-8146
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo: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 ΔBS values of gels produced, after 2h, 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.
[Mh] Termos MeSH primário: Queijo/análise
Quimosina/química
Cynara/química
Flores/química
Leite/química
[Mh] Termos MeSH secundário: Animais
Concentração de Íons de Hidrogênio
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
EC 3.4.23.4 (Chymosin)
[Em] Mês de entrada:1704
[Cu] Atualização por classe:170420
[Lr] Data última revisão:
170420
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170215
[St] Status:MEDLINE



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