[en] 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.
Disciplines :
Food science
Author, co-author :
Ghribi, Abir Mokni ; Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse, Université de Sfax, Sfax, Tunisia
Gafsi, Ines Makhlouf; Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse, Université de Sfax, Sfax, Tunisia
Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Smart Technologies for Food and Biobased Products (SMARTECH)
Attia, Hamadi; Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse, Université de Sfax, Sfax, Tunisia
Bouaziz, Mohamed Ali; Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse, Université de Sfax, Sfax, Tunisia
Besbes, Souhail; Ecole Nationale d'Ingénieurs de Sfax, Laboratoire Analyse, Université de Sfax, Sfax, Tunisia ; Gembloux Agro Bio-Tech, Unité de Technologie des Industries Agro-Alimentaires, passage des Déportés 2, Université de Liège, Gembloux, Belgium
Language :
English
Title :
Cynara cardunculus as a potential source of milk coagulating protease: Effects on physical properties of cow's milk
Ministry of Higher Education and Scientific Research
Funding text :
The authors would like to express their sincere gratitude to Mrs Leila Mahfouthi from the English Language Unit at the Faculty of Science of Sfax for their valuable proofreading and language polishing services. This work was funded by the Ministry of Higher Education and Scientific Research‐Tunisia.
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